Skip to main content

Chef Megan Mitchell

Online Cookbook

Pickled Peppers

  • Complexity: very easy
  • Print
Pickled Peppers


  • 1 cup distilled white vinegar
  • 1 cup water
  • 2 tbsp. granulated sugar
  • 2 tbsp. kosher salt
  • 30-40 small peppers, mix of jalapeño and Serrano, about 2 1/2 cups sliced


  1. Begin by slicing the peppers into 1/4-inch rounds. Make sure to wash your hands after handling peppers.

  2. In a medium sauce pot add the vinegar, water, sugar and salt. Bring up to a boil over medium heat and cook until the sugar and salt have dissolved. Next add in the sliced peppers and remove from heat.

  3. Let the peppers sit for 10 minutes and then carefully tong them into a large mason jar, enough to hold about 4 cups. Cover the peppers with the pickling liquid and seal tight with a lid.

  4. After they chill in the fridge for a few hours they are ready to eat. Will keep for up to 2 months.

    Recipe Courtesy of Megan Mitchell

Leave a comment

Please login to leave a comment.

Newsletter Signup

Please enter your first name.
Please enter your last name.
Please enter a valid email address.
Invalid Input