QUICK PICKLED RED HOT PEPPERS

QUICK PICKLED RED HOT PEPPERS

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These Pickled Red Hot Peppers are my all time favorite toppings on pizzas, burgers or in the filling of any sandwiches, I can have it in any dish be it salads, subs, wraps rolls or any baked dishes, it gives any dish an extra kick and oomph…
These Pickled Red Hot Peppers are so tangy and crunchy, I bet if you like your food spicy and tangy like me, you will fall in love with these beauties…

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Can you believe that these crunchy, tangy and spicy red hot peppers pickle can be made at home in less than 10 minutes with easily available ingredients in your pantry, you have to try once to believe me…

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Earlier I used to buy the bottled jars of this pickles, they are so expensive and the rates would always create a dent in my pocket. So, was always in search of a good recipe to make them at home, after lot of searching online got an easy recipe on Pinterest on a blog called Gimme delicious food, in that they had pickled green jalapenos and used white vinegar I substituted the green jalapenos with these red hot peppers and used apple cider vinegar instead of white vinegar and believe me it tastes better than the bottled version I used to buy earlier. In the recipe I read, they had mentioned if this pickle stored properly in the refrigerator it will stay for up to 2 months, I still have to wait and see how long it lasts. It took 2 days for the pickle to mature and finally I could taste these awesome red hot pickled peppers and the best part is it better than store bought ones as it has no artificial coloring or preservatives, the mixture of vinegar and salt acts as natural preservatives so no extra preservative required.

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This recipe will also work good with any other type of chilly or even with some vegetables like carrots, bell peppers, cauliflowers, etc.,
Do try and enjoy homemade goodies as much as possible, Make a healthy start to a healthy life without any unwanted preservatives or food coloring.

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Many different pickles and chutney recipes are shared on my blog do have a look at them too, hope you will like  LAL MIRCH KA BHARWA ACHAR , TOMATO CHILLY GARLIC PICKLE, TOK MISHTI JHAAL KULER ACHAR, GUD AAM,PEANUT & CHILLY GARLIC CHUTNEY, GREEN CHUTNEY, IMLI KI CHUTNEY, DAHI CHUTNEY, KOTH BEL MAKHA.

If you try this recipe do give me a feedback if possible would be happy to hear from you all… Till then happy pickling…

FullSizeRender_4RECIPE FOR QUICK PICKLED HOT PEPPERS
Ingredients :

  • 1 cup – White Vinegar or Apple cider Vinegar
  • 1 cup – Water
  • 5 to 6 nos – Cloves of garlic peeled and lightly smashed
  • 2 tbsp – Sugar
  • 1 tbsp – Salt
  • 15 to 20 – Red hot peppers washed, wiped till dry and then sliced
  • Few black peppercorns whole

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Check out the Saucepan, American Garden Apple Cider VinegarHeinz Distilled White Vinegar and Glass Mason Jar used in this recipe.

METHOD:

  1. In a saucepan combine vinegar, water, garlic, sugar, black peppercorns and salt. Stir the mixture and put it on heat, bring to a rolling boil.
  2. Add in the sliced red hot peppers and give a good stir and remove from heat.
  3. Let it sit for 8 minutes and then use the tongs to transfer the red hot peppers from the saucepan to a sterilized glass jar.
  4. Pour the remaining liquid in which you have cooked the peppers on top of the pickled peppers in the jar so that all the peppers are completely submerged under the liquid.
  5. Let it cool in the jar until it comes to room temperature and close the lid tightly.
  6. It can be consumed within 2 days and stay good for up to 2 months in the refrigerator if stored properly.

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4.0 from 1 reviews
QUICK PICKLED HOT PEPPERS
 
Author:
Recipe type: Firangi Affairs, Pickles, Pickles & Condiments
Ingredients
  • 1 cup – White Vinegar or Apple cider Vinegar
  • 1 cup – Water
  • 5 to 6 nos – Cloves of garlic peeled and lightly smashed
  • 2 tbsp – Sugar
  • 1 tbsp – Salt
  • 15 to 20 – Red hot peppers washed, wiped till dry and then sliced
  • Few black peppercorns whole
Instructions
  1. In a saucepan combine vinegar, water, garlic, sugar, black peppercorns and salt. Stir the mixture and put it on heat, bring to a rolling boil.
  2. Add in the sliced red hot peppers and give a good stir and remove from heat.
  3. Let it sit for 8 minutes and then use the tongs to transfer the red hot peppers from the saucepan to a sterilized glass jar.
  4. Pour the remaining liquid in which you have cooked the peppers on top of the pickled peppers in the jar so that all the peppers are completely submerged under the liquid.
  5. Let it cool in the jar until it comes to room temperature and close the lid tightly.
  6. It can be consumed within 2 days and stay good for up to 2 months in the refrigerator if stored properly.
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2 Comments

  1. Madhu Agarwal

    Loved your recipe, Soma!
    Looking forward to more!!
    🙂

     
    • mukherjee soma

      Thanks so much Madhu Agarwal so glad you liked them , stay tuned more such exciting recipes coming up😊😊😊

       

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