33 minutes
A vibrant and zesty mini sweet pepper pickle medley that will add a burst of flavor to any dish!
Mini Sweet Peppers, thinly sliced into rings
0 oz
cups
cups
tablespoons
teaspoons
Garlic Clove, smashed
each
cups
1. Divide Peppers
Take your thinly sliced mini sweet peppers and divide them evenly between two clean ½-pint canning jars. Be sure to leave about ½ inch of headspace at the top of each jar to allow room for the brine.
2. Prepare Brine
In a small saucepan, combine the rice vinegar, white vinegar, raw cane sugar, kosher salt, and ¼ cup of water. Add the smashed garlic clove to the mixture. Heat the mixture over medium heat for about 3 minutes, or until the sugar is fully dissolved. The liquid should be hot to the touch, which ensures the sugar and salt have melded perfectly with the vinegars.
3. Remove Garlic Clove
Once the brine is ready, carefully remove and discard the garlic clove using a fork. This step is crucial to ensure the brine has a balanced flavor without being overpowered by garlic.
4. Pour Brine
Pour the hot brine evenly into the jars, covering the pepper rings completely. Set the jars aside and let them cool for about 30 minutes. Once cool, seal the jars tightly with their lids.
5. Refrigerate
For the best flavor, refrigerate the jars for at least one day before serving. These pickled peppers will keep in the refrigerator for up to one month, remaining crisp and tangy.
Make sure to select fresh, firm mini sweet peppers with vibrant colors and smooth skin for the best flavor and texture after pickling.
Allow the pickles to rest for at least a week before opening to let the flavors fully develop. The longer they sit, the more complex the flavor will become.
Bring the brine just to a boil and pour it over the peppers while it's hot. This helps to create a proper seal and preserve the peppers' crispness.
The vinegar-to-water ratio is crucial. A good starting point is a 1:1 ratio, but you can adjust depending on your taste for tanginess. Use high-quality white vinegar for a clean, sharp flavor.
Cut the peppers into consistent sizes for even pickling. Pack the jars tightly without crushing the peppers to ensure they are completely submerged in the brine.
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