Quick Pickled Hot Peppers

LeGourmetTV's picture

Sep. 29, 2014

This is a quick fridge pickle that's easy to prepare and ready to eat in a couple of months. These are great in salads, or with a sandwich.


Peppers 500 Gram (or enough peppers to fill a large wide mouth Mason jar)
Baby carrots 2 , chop (as needed)
Sugar 3 Tablespoon
Dried onion flakes 2 Tablespoon
Peppercorns 2 Tablespoon
Coriander seed 2 Tablespoon
Bay leaves 2
Salt 3 Tablespoon
Garlic cloves 4
Vinegar 2 1/2 Cup (40 tbs) (mixed white with rice and cider)
Water 2 1/2 Cup (40 tbs)



1. Poke holes in peppers. 



2. In a saucepan, combine sugar, dried onion flakes, peppercorn, coriander seeds, bay leaves, salt, garlic, vinegar, water. Place on flame and bring to a boil. Reduce the heat and simmer for 5-10 minutes and then let cool slightly.

3. In sterilized wide mouth Mason jar, pack the peppers and carrots.

4. Pour the pickling liquid over the peppers, put on a lid and place in the fridge.



5. Use as desired.



This is a fridge pickle - they are not shelf stable, must be kept refrigerated and eaten within 2-3 months.

Recipe Summary

Difficulty Level: Medium
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 15

Nutrition Facts

Serving size

Calories 128Calories from Fat 12

 % Daily Value*

Total Fat 1 g1.5%

Saturated Fat %

Trans Fat 0 g


Sodium 1180 mg49.17%

Total Carbohydrates 30 g10%

Dietary Fiber 9 g36%

Sugars 4 g

Protein 4 g8%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet