Zesty Pickled Cherry Peppers Recipe for Every Occasion

Prep Time 20 mins
Cook Time 10 mins
Rest Time 120 hrs
Total Time 120 hrs 30 mins
Cuisine:
Courses:
Difficulty: Beginner
Cooking Temp: 190  F
Servings: 4
Estimated Cost: 6
Calories: 15
Best Season: Summer, Fall
Description

A quick and easy method for pickling cherry peppers in a tangy vinegar brine with garlic, herbs, and optional heat. Ideal for sandwiches, antipasto, pizzas, and more.

Ingredients
  • 1½ pounds fresh cherry peppers (red or mixed colors, firm and unblemished)
  • 1½ cups white vinegar (5% acidity)
  • 1 cup water
  • 2 tablespoons kosher salt
  • 2 tablespoons sugar
  • 4 cloves garlic, peeled and slightly smashed
  • 1 teaspoon whole black peppercorns
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon red chili flakes (optional for extra heat)
  • Fresh herbs (optional)
  • Glass jars with lids, sterilized
Instructions
  1. 1
    Wash the cherry peppers thoroughly under cold running water. Trim the stems if long, but keep a small part intact for aesthetics. You can either leave them whole or cut them in halves or quarters for quicker pickling and more infused flavor.
    Pro Tip: If slicing, remove seeds if you want to mellow the heat. Wear gloves to avoid chili oil burns.
  2. 2
    Place your glass jars and lids in boiling water for 10 minutes or run them through a hot dishwasher cycle. Dry and keep them ready for filling.
  3. 3
    In a medium saucepan, combine vinegar, water, salt, and sugar. Bring to a gentle boil, stirring until salt and sugar dissolve completely. Reduce heat and let it simmer for 2–3 minutes. Add the peppercorns, garlic, mustard seeds, and optional chili flakes.
  4. 4
    Fill the sterilized jars with cherry peppers tightly. Tuck in any desired herbs. Carefully pour the hot brine over the peppers, leaving about ½-inch headspace. Use a clean utensil to remove air bubbles.
  5. 5
    Wipe the rims of the jars with a clean towel, seal tightly, and let cool at room temperature. Store in the refrigerator for at least 5 days before using for the best flavor. If you’re canning for pantry storage, process in a water bath for 10 minutes.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 15kcal
% Daily Value *
Sodium 180mg8%
Total Carbohydrate 3g1%
Dietary Fiber 1g4%
Sugars 1g
Vitamin C 20 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.