This recipe is quick and comes together easily. We don’t bother processing the jars for shelf stability, which means these pickles live in the fridge. They’ll last a couple of months, and if you’re like us, they’ll be eaten before then.
- Assorted peppers- bell peppers, banana peppers, Anaheims, jalepeños, serranos, whatever you’ve got (although padrones don’t pickle well, so don’t include them in this recipe)
- Sherry vinegar, or whatever vinegar you like
- Fresh garlic
- Whole black peppercorns
- Sea salt
- Other ingredients for flavor, like bay leaves, coriander seed, cumin, mustard seeds, curry powder etc.
- 1 or more Mason jars, with lids, large enough to hold your peppers
- 1 to 2 quart measuring pitcher
- 1 saucepan/stockpot to heat liquid
- Cut up your peppers and pack them into the jars. Small peppers can go in whole, medium peppers can be halved so they keep their shape, larger peppers can be cut into pieces that will fit nicely in your jars.
- To each jar, add a couple of lightly crushed cloves of garlic.
- Add water to the jar(s), enough to cover the peppers.
- Pour the water back into the measuring pitcher, and make a note of how much water it took to cover the peppers.
- Discard half of the water, and replace it with vinegar.
- For every cup of liquid you have, add 1 tablespoon of sugar, and 1 teaspoon of salt.
- Bring the liquid just to a boil. Pour the hot liquid over the peppers, pressing them down to make sure they’re covered.
- Put the lids on the jars, let them sit out to cool, and then store in the fridge. They’ll be very tasty the next day, but they’ll be even better in a week.