Easy Pickled Peppers

8 ingredients
3 steps

Ingredients

  • One 14 to 15 ounce glass jar with a lid which has been washed and sterilized
  • Enough mini sweet peppers cut crosswise in one inch chunks to pack the jar leaving about 3/4 inch head room
  • 1 cup rice vinegar
  • 1 cup water
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon granulated garlic
  • 1 tablespoon Kosher salt
  • 1 tablespoon cane or beet sugar

Directions

  1. 1
    Bring the vinegar, water red pepper, garlic, salt and sugar to a boil. Pour into the pepper stuffed jar making sure to cover the peppers totally.
  2. 2
    Secure the lid on the jar and give it a couple of shakes. This will help with the seal.
  3. 3
    Let the jar of peppers cool to room temperature and then refrigerate. They'll be ready for eating the next day!!

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