We were just about to run out of banana peppers when we got Hungarian hot peppers in our Fresh Fork bag this past week. So, I searched for a quick and easy pickling recipe that didn't require all of the canning silliness. After all, we weren't exactly stocking up for the winter; we got two hot peppers and needed to preserve them so we can enjoy them on pizzas for the next few months. I emptied the banana pepper jar, cleaned it really well, and voila, hot pepper jar!
We got the hot peppers and fresh dill from Fresh Fork and had oregano in the garden. It was practically a free pickled hot pepper refill for us =) Maybe not free, but we only had to buy a few cheap ingredients to make our pickled peppers.
I warn you, Hungarian peppers are quite hot. But, if you like spicy, these just might be your thing. If not, you can easily adjust this recipe to your favorite pepper and spices. Personally, I think the flavor from the dill, peppercorn, garlic and oregano really compliments the spicy pepper nicely.
I know what we'll be doing with any other hot peppers we get this year! This recipe is so fast and easy, you can't go wrong.
Pickled Hot Peppers
Recipe adapted from Who Needs a Cape?
Makes 1 jar
- 2 large hot peppers (I used Hungarian, which are quite hot!)
- a few sprigs of dill, divided
- 1 tsp peppercorns
- 2 c white vinegar
- 4 whole cloves of garlic
- a few fresh oregano leaves or about 1/2 tsp dried oregano
- 2 tbsp sugar
- 1 1/2 tsp salt
In a small saucepan, combine the vinegar, garlic, oregano, sugar, salt and another sprig or two of dill. Bring it to a boil over medium heat. Turn the heat down to low, cover and simmer the mixture for about 20 minutes. Strain out the dill, garlic, and oregano. Pour the liquid carefully into the pepper jar. Close the jar and let it sit on the counter for about a half hour, until it is no longer hot to the touch. Refrigerate for at least 24 hours before serving. Remove the dill and eat around any peppercorns you come across. Based on what I've read, these should last for up to about four months in the fridge.