, a vibrant and tangy condiment that adds a bright kick to everything from tacos to avocado toast. Simple Pickled Chili Peppers
2 cups of fresh peppers (jalapeños, serranos, or bird’s eye), sliced into rings or left whole with a slit. Vinegar: 1 cup white vinegar or apple cider vinegar. Water: 1 cup filtered water. Sugar: 2 tablespoons granulated sugar. Salt: 1 tablespoon kosher salt. Simple Pickled Chilli Peppers
Pour the hot brine carefully over the peppers, ensuring they are completely submerged. Leave about half an inch of headspace at the top. , a vibrant and tangy condiment that adds
Let the jar sit at room temperature until cool. Fasten the lid and refrigerate. Water: 1 cup filtered water
The flavors will develop beautifully after , and the peppers will stay crisp and delicious for up to two months in the refrigerator.
In a small saucepan, combine the vinegar, water, sugar, and salt. Bring to a simmer over medium heat, stirring until the sugar and salt are fully dissolved.