Pickles Please!
How to Preserve Peppers as Pickles & Hot Sauce Pickled peppers are a delicious and tangy addition to any meal. They are easy to make at home and can be customized to your liking.
The basic steps for making pickled peppers include combining water, vinegar, sugar, and salt in a saucepan and bringing it to a boil. Wash the peppers and place them in a clean glass mason jar. If you prefer less spicy pickles, remove the seeds. I recommend wearing gloves if the peppers are of a very spicy variety or if you have a sensitivity to capsaicin. Cover the prepared peppers with the boiled vinegar solution and add in any desired seasoning and spices. Allow the pickles to cool to room temperature before refrigerating. The peppers will be ready to enjoy after 8-12 hours. Sometimes even the pickled variety ends up in the fridge for longer than is ideal. Last year, my pickled peppers languished in the back of the fridge all summer before I found them again while deep cleaning before the holidays. The peppers still had a vibrant color and good flavor but had lost all their crunch and texture. Rather than toss them, I strained and blended them, resulting in hot sauce! The pureed peppers made a serviceable sauce but were much improved with a little seasoning. I like to season my hot sauce with ginger, cumin, and coriander to give it more dimension and flavor.
Once you have blended the peppers, you can get creative with your seasonings. Mellow out a spicy habanero with some pureed bell pepper or add a little sweetness to a Carolina reaper with some pineapple or blueberries. Add more sugar to make a sweeter sauce or add smoked paprika for a smoky taste. You can also try pickling your peppers in tequila for a boozy hot sauce. There are so many possible variations. I hope this helps you find your perfect sauce recipe.
10-15 washed and trimmed peppers
(halved and seeded if desired)
1 cup white vinegar
(I often mix apple cider and white vinegar)
½ cup water
¼ cup sugar (optional)
2 tbsp salt
3-4 whole garlic cloves (optional)
peppercorns (optional)
1. Place the cleaned peppers into a mason jar.
2. In a small saucepan, heat the vinegar, water, sugar, and salt stirring until the sugar is dissolved.
3. Pour the vinegar solution over the peppers and cover. Allow to cool to room temperature before refrigerating.
4. Enjoy the peppers as pickles after 24 hours or leave until soft and puree into a sauce. Add spices and other seasonings to taste.
- Katie Brown
POS Coordinator