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Pickled Peppers

Prep Time:10 Minutes
Cook Time:30 Minutes

Nutritional Information

This recipe can be used to pickle just about anything.


  • 4 cups assorted chiles (such as serrano, jalapeno, and Thai)
  • 1 1/2 cups distilled white vinegar
  • 2 tablespoons black peppercorns
  • 2 tablespoons kosher salt
  • 6 tablespoons sugar


  • 1. Cut chilies into large/thick rings (remove seeds if you do not want your pickled peppers too hot) and place in a clean 1 quart jar or plastic container.
  • 2. Place the vinegar black peppercorns, kosher salt, and sugar into the jar/plastic container. Cover and let sit 30 - 45 minutes prior to using. Keep refrigerated and can be held in the refrigerator for up to 1 month.

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Variation for Grilling Symposium 12/27, 12/29, 12/30: We used only Serrano peppers and the seeds were also placed with the pickling liquid. If you want your pickled peppers to be less hot, remove seeds prior to pickling.
12-30-2014 at 07:47 PM

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828