Pickled Hot Cherry Peppers Recipe Easy and Delicious

If you love a little heat with your tangy crunch, then pickled hot cherry peppers are the perfect addition to your pantry staples. These vibrant, fiery gems are not only a great way to preserve the intense flavor of fresh cherry peppers but also add a delightful punch to sandwiches, salads, pizzas, and antipasto platters.

Pickling peppers is an age-old tradition that enhances their natural sweetness while taming their fiery bite, resulting in a balanced, zesty treat that keeps well for weeks. Whether you’re a spice enthusiast or looking for a unique homemade gift idea, this pickled hot cherry peppers recipe will become your go-to.

With simple ingredients and straightforward steps, you can craft these spicy delights in your own kitchen. Plus, they bring a burst of color and flavor to any dish, making them incredibly versatile.

Ready to spice up your culinary repertoire? Let’s dive into the details!

Why You’ll Love This Recipe

First off, this recipe is incredibly easy, requiring just a handful of pantry basics and fresh cherry peppers. The quick pickling process means you don’t have to wait weeks to enjoy your peppers – in just a couple of days, they’re ready to add zing to your meals.

Flavor-packed and versatile, pickled hot cherry peppers brighten up everything from sandwiches and burgers to pasta dishes and salads. They’re also a fantastic way to preserve a surplus of fresh peppers, preventing waste and giving you a spicy snack on demand.

Additionally, this recipe is highly customizable. You can adjust the heat level, add your favorite herbs and spices, or even try different types of peppers for varying flavors.

It’s a fun and creative way to experiment in the kitchen.

Ingredients

• 1 pound hot cherry peppers, washed and dried
• 2 cups white vinegar (5% acidity)
• 2 cups water
• 3 tablespoons sugar
• 2 tablespoons kosher salt
• 4 cloves garlic, peeled and smashed
• 1 teaspoon black peppercorns
• 1 teaspoon mustard seeds
• 1/2 teaspoon red pepper flakes (optional, for extra heat)
• Fresh herbs such as oregano or thyme (optional)

Equipment

• Large glass jar(s) or canning jars with lids, sterilized
• Medium saucepan
• Mixing bowl
• Tongs or slotted spoon
• Knife and cutting board
• Measuring cups and spoons

Instructions

1. Prepare the peppers: Using a sharp knife, carefully slice a small slit in each cherry pepper to allow the pickling brine to penetrate. If you prefer less heat, you can remove the seeds, but leaving them in intensifies the spice.
2. Sterilize your jars: To ensure your pickles stay fresh and safe, sterilize your glass jars and lids by boiling them in water for 10 minutes. Let them dry on a clean towel.
3. Make the pickling brine: In a medium saucepan, combine the white vinegar, water, sugar, and kosher salt. Bring the mixture to a boil, stirring until the sugar and salt dissolve completely.
4. Pack the jars: Into each sterilized jar, place a few garlic cloves, black peppercorns, mustard seeds, and red pepper flakes if using. Then tightly pack the prepared cherry peppers and optional fresh herbs into the jars.
5. Pour the brine: Carefully pour the hot brine over the peppers, leaving about 1/2 inch of headspace at the top. Make sure the peppers are fully submerged. Use a clean utensil to release any trapped air bubbles.
6. Seal the jars: Wipe the rims clean with a damp cloth and screw on the lids tightly.
7. Cool and refrigerate: Allow the jars to cool to room temperature, then place them in the refrigerator. For best flavor, let the peppers pickle for at least 48 hours before enjoying. They will keep well for up to 1 month in the fridge.

Tips & Variations

“For a milder version, remove the seeds before pickling. Adding fresh herbs like dill or bay leaves can give your pickles a unique twist.

Don’t be afraid to experiment with different types of vinegar, such as apple cider or red wine vinegar, to vary the flavor profile.”

Try roasting the peppers lightly before pickling to add a smoky depth. You can also add sliced onions or carrots to the jar for extra crunch and color.

If you want longer shelf life without refrigeration, consider processing the jars in a hot water bath for 10 minutes, following proper canning safety guidelines.

Looking for more plant-based spicy ideas? Check out these recipes:

• Vegan Hot Pot Recipe: Flavorful, Easy, and Healthy Meal
• Best Vegan Chilli Con Carne Recipe for Flavorful Meals
• Active Vegetarian Recipes for Healthy and Energized Living

Nutrition Facts

Serving Suggestions

Pickled hot cherry peppers are incredibly versatile. Add them to your sandwiches or wraps to bring a spicy crunch.

They’re fantastic chopped into pasta salads or grain bowls for a zesty kick. Toss a few into your antipasto platter alongside olives, cheeses, and cured meats for a vibrant presentation.

For a quick snack, eat them straight from the jar or stuff them with cream cheese or vegan cheese for a creamy, spicy appetizer. They also pair beautifully with grilled vegetables or can be used to spice up your homemade pizzas and flatbreads.

Conclusion

Making your own pickled hot cherry peppers is a rewarding and easy way to preserve the fiery flavors of fresh peppers while adding a delightful tang to your meals. With just a handful of ingredients and simple steps, you can create a batch of spicy, crunchy pickles that will elevate your dishes and impress your friends and family.

Not only do these pickled peppers add zest and color to your food, but they also provide a delicious homemade alternative to store-bought options loaded with preservatives. Whether you’re a seasoned pickler or a beginner, this recipe is approachable and adaptable to suit your taste buds.

Once you’ve mastered this recipe, don’t forget to explore other vibrant, plant-based dishes like the Afghan Vegetarian Pulao Recipe Easy and Delicious Guide or the fresh and nutritious Baby Spinach Salad Recipe Vegan: Fresh & Easy Ideas.

Happy pickling and happy eating!

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