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    You are in: Home / Recipes / Quick Pickled Peppers Recipe
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    Quick Pickled Peppers

    Quick Pickled Peppers. Photo by flower7

    1/1 Photo of Quick Pickled Peppers

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    threeovens's Note:

    The original recipe calls for shishito peppers. They have a little more bite than bell peppers, but are not as hot as chilis. If you can find them, go ahead and use them.

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    Units: US | Metric


    1. 1
      Cut peppers into 1/2 inch strips, lengthwise.
    2. 2
      In a medium saucepan, simmer the vinegar, 2 cups of water, garlic, salt, sugar, oregano, peppercorns, onion, and dried chilies, if using, until fragrant, about 3 or 4 minutes.
    3. 3
      Blanch peppers in a pot of boiling water until they begin to soften and lose a little color, about 2 to 3 minutes; drain peppers and pat dry.
    4. 4
      Place peppers, in a nonreactive container or canning jars, pour vinegar mixture over them to cover; seal tightly and refrigerate for at least 8 hours.

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    Ratings & Reviews:

    • on September 28, 2013


      I actually grew Shishitos this year so when I saw this recipe I thought I'd try it out but I did change a few things in the process of making it. I didn't have enough Shishitos so added some of the Jimmy Nardello peppers I also grew (another sweet pepper variety). 3/4 lb peppers, after cleaning, seemed like just enough for a quart jar. I used a smaller amount of onion (about 1/3 cup) and I knew that the amounts of liquid called for would be too much for my quart jar so reduced it to 1 1/4 c vinegar and 1 3/4+2T water. Left out the sugar as I do not like sweet in my pickles and increased the salt to 3 tsp. The rest was left as listed (though I skipped the hot chiles). Oh, and I skipped step 3, and instead just poured the hot liquid over the raw peppers and sealed. After sitting for a couple days in the fridge, they are perfect for my taste; a little crunchy still but nicely pickled. Though I changed it a bit, I wouldn't have thought to do this with them otherwise so thanks for the base recipe and idea!

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    Nutritional Facts for Quick Pickled Peppers

    Serving Size: 1 (803 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 40.8
    Calories from Fat 1
    Total Fat 0.1 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 1166.5 mg
    Total Carbohydrate 9.8 g
    Dietary Fiber 2.0 g
    Sugars 5.9 g
    Protein 1.1 g

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