Pickling is a great way to preserve any vegetable, as you can definitely see in our recipe archives. Hot peppers are something that some people can have trouble using up. I pickled a bunch of hot Hungarian peppers and jalapenos recently and we’ve loved having them around. Like most of our pickles these are easy refrigerator pickles made to be stored in the refrigerator. They’re really spicy, so if you want to make a milder batch use a knife to carve out the seeds and membranes. Use these as a topping for quesadillas, mince and add to salsa, or throw some on a pizza.
To make this batch of peppers without getting the spice all over my hands I turned to our trusty food processor with slicing blade. Just run them through the processor at your desired thickness, then transfer to a jar with a spoon. Way less risk of rubbing pepper in your eye! You can make these with any quantity of peppers, just adjust the pickling juice. You can also save up the peppers from a few weeks for a large batch.
Pickled Hot Peppers
4-5 hot peppers, any variety
1 cup hot water
1/2 cup rice vinegar
3 tablespoons sugar
1 tablespoon salt
Slice the peppers: Remove the tops of the peppers. If desired, remove the seeds and membranes with a paring knife. Use the slicing blade of a food processor to slice into even slices.*If you don’t have a food processor, carefully slice by hand. Wear gloves if possible.
Make the pickling liquid: Combine ingredients in a jar, pour over the peppers.
Transfer to a pint size jar. Let cool and store in the refrigerator.
You’ll have some liquid leftover. Save for pouring over anything, like red onions, beets, carrots, garlic, etc.
