STREAMING NOW: Taste in Translation

Quick Pickled Peppers

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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.”
READY IN:
20mins
YIELD:
4 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut peppers into 1/2 inch strips, lengthwise.
  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. 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. 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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: