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How to make Pickled Peppers the easy way

So easy to pull together + a real crowd pleasing real food condiment.

Control the heat in this quick pickled peppers recipe aromatized with herbs!

Ingredients

  • 20-25 jalapeno peppers
  • 2 c Apple cider Vinegar ACV
  • 2 c good quality water
  • 3-4 garlic cloves
  • 1 medium onion sliced finely
  • 1 tablespoon sea salt
  • 1 teaspoon oregano fresh or dried
  • 1 teaspoon rosemary leaves only, fresh if possible
  • 1 bay leaf
  • Optional: 2 tablespoon coconut sugar or your preference

Instructions

  1. Slice peppers with serrated knife.
  2. Assemble the garlic, onions, sweetener if using,  and all the following ingredients in a medium pot.
  3. Add the ACV and the water.
  4. Bring to a simmer
  5. Add the sliced peppers. Mix well
  6. Allow to cool to room temperature
  7. Carefully add to glass jars and add a good fitting lid.

Recipe Notes

Store in a cool, dark place.
Use within 6 months (they won't last that long!)
Enjoy!

Note: Leave out the coconut sugar to make 'keto' or 'paleo'