This fresh, crunchy, spicy combination of peppers is great served on it’s own (I love to snack on it), or use it on salads, sandwiches, in soups and pasta.
My friend, Dianne made a similar recipe to have on hand last time I saw her in Florida. Because Dianne liked her mixture really hot, I made a few changes and toned down the heat a bit.
This is kind of a “free flow” recipe and I recommended you use this as a starting point and alter it to include your favorite combination of hot and mild peppers. Also try adding carrot slices or onions.
Although you can eat it right away, it’s best to cover and let it chill for at least 12 hours. It will last a couple week in the refrigerator. So, make a big batch and enjoy!Print
Make a batch of quick pickled peppers in no time. This fresh, crunchy, spicy mixture can be customized to accommodate your desired level of heat. Eat them on their own or they make a fantastic addition to salads, sandwiches, soups & pasta.
Use about 3 pounds of peppers. For my last batch I used:
- 2 poblano peppers, seeded and diced into about 1” pieces
- 1 green bell pepper, seeded and diced into about 1” pieces
- 1 orange bell pepper, seeded and diced into about 1” pieces
- 3 banana peppers, seeded and diced into about 1” pieces
- 3 cubanelle peppers, seeded and diced into about 1” pieces
- 2 anaheim peppers, seeded and diced into about 1” pieces
- 1 serrano pepper, sliced in 1/8″ rings (I left the seeds in the serranos)
- 2 large jalapeno peppers, halved, seeded and sliced into 1/8” half rings
- 2 cups rice vinegar, unseasoned
- 1/2 cup sugar
- 2 Tablespoons salt
- 1 1/2 cups water
- 1 Tablespoon minced garlic
Place all the peppers in a large bowl.
For the brine, combine the remaining ingredients in a medium pan and heat over medium until the sugar is dissolved.
Pour brine over peppers and stir to combine.
Cover and chill. It’s best to at least 12 hours to let the flavors combine.
If you like it hot, add more serrano or jalapeno peppers. Use your favorite combination of peppers.