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- 2 cups assorted mini bell peppers - 1 cup apple cider vinegar - 1/2 cup granulated sugar - 1 tablespoon sea salt - 1 teaspoon mustard seeds - 1 teaspoon red pepper flakes - Additional spices (e.g., cumin, dill) - Other pepper varieties (e.g., jalapeño, serrano) When I make sweet and spicy pickled peppers, I love using assorted mini bell peppers. They add great color and taste. You can find them in red, yellow, and orange. Each color brings its own sweetness. I suggest using about two cups for a good balance. Next, we need a tangy base. Apple cider vinegar works great here. It adds a bright flavor to the mix. One cup will give us enough acidity to balance the sugar. Speaking of sugar, we want half a cup to bring that sweet touch. It helps create a nice contrast with the spicy notes. For spices, I use sea salt. One tablespoon enhances all the flavors. Mustard seeds add a nice crunch and a bit of warmth. I use one teaspoon for just the right amount. Red pepper flakes add heat, so adjust this to your taste. One teaspoon is a good starting point. If you want to get creative, consider optional add-ins. You can add other spices like cumin or dill for extra flavor. You can also try different peppers, like jalapeños or serranos, if you like more heat. Experimenting with these ingredients can lead to some fun new flavors! For the full recipe and detailed steps, check the Sweet and Spicy Pickled Peppers recipe. First, wash the mini bell peppers. Rinse them under cold water. This step removes dirt and any chemicals. Next, slice the peppers. You can cut them into rings or halves. Rings look fun and work great on sandwiches. Halves are perfect for dipping. In a medium saucepan, combine water, apple cider vinegar, sugar, and salt. Use one cup of each. Heat the mixture over medium heat. Stir until the sugar and salt dissolve completely. This step is key for a balanced flavor. Once dissolved, add mustard seeds, coriander seeds, black peppercorns, red pepper flakes, and smashed garlic. Bring this mixture to a gentle boil. Now, it’s time to jar the peppers. Take sterilized jars and tightly pack the sliced peppers inside. Make sure to leave some space at the top. Carefully pour the warm pickling liquid over the peppers. Ensure they are fully submerged. Seal the jars with lids and let them cool to room temperature. Refrigerate them for at least 24 hours. The flavors will deepen as they sit. For the complete process, check the Full Recipe. Using sterilized jars matters a lot. Clean jars keep your pickled peppers safe. To sterilize, boil the jars in water for 10 minutes. Let them dry completely before filling. Store your jars in a cool, dark place. Your pickled peppers last longer when stored at the right temperature. A refrigerator is a great option. Want more heat? Use red pepper flakes! Start with just one teaspoon. Taste the pickling liquid and add more if needed. You can try other spices too. Add cumin for warmth or dill for freshness. These can change the flavor and make your peppers unique. Presentation is key! Serve your pickled peppers in a nice bowl. Drizzle some pickling liquid on top for shine. Garnish with whole peppercorns or parsley. This adds color and makes your dish look fancy. Your friends will be impressed! For the complete recipe, check out the Full Recipe section. {{image_2}} You can use different types of peppers for your pickled treat. Spicy peppers like jalapeños add a nice kick. If you prefer a milder flavor, sweet peppers work well. They balance the heat with their natural sweetness. Mixing both types creates a fun flavor contrast. Experimenting with different vinegars can change the taste a lot. White vinegar gives a sharper bite, while apple cider vinegar is sweeter. You can also add fruits like pineapple or peach. They bring a sweet twist that pairs nicely with the heat. This makes each bite exciting and new. Sweet and spicy pickled peppers have many styles worldwide. Latin-inspired versions often use bold spices and garlic. You might find them in tacos or on nachos. Asian recipes sometimes include soy sauce and ginger. This adds a unique twist that surprises the palate. Each region offers a chance to try something different. Sweet and spicy pickled peppers last about 2 to 3 weeks in the fridge. Keep them sealed tightly in a jar. Check for signs of spoilage, like mold or off smells. If they look or smell bad, it's best to toss them. For long-term storage, you can can your peppers. Use sterilized jars and follow safe canning practices to make them shelf-stable. Another option is to freeze your pickled peppers. Place them in airtight bags and remove as much air as possible. You can add sweet and spicy pickled peppers to many dishes. They are great on sandwiches, burgers, and salads. You can also use them as toppings for tacos or nachos. Serve them as appetizers on a charcuterie board. They add a fun pop of flavor and color to any meal. If you want the full recipe for these tasty treats, check out the section above. Sweet and spicy pickled peppers can last up to two months in the fridge. Make sure to keep them sealed in a jar. After opening, check for any signs of spoilage. If you see mold or an off smell, toss them out. Yes, you can use other types of vinegar. White vinegar gives a sharper taste. Rice vinegar adds a mild sweetness. Each type changes the flavor slightly. Experiment to find what you like best. These pickled peppers are great on burgers, sandwiches, and tacos. You can also add them to salads for a zesty kick. They work well in charcuterie boards, too. Try them with cheese and cured meats for a tasty treat. Absolutely! To make a larger batch, just double or triple the ingredients. Use bigger jars to store them. Just ensure you have enough pickling liquid to cover all the peppers. For quick pickling, use the microwave. Combine the vinegar, water, sugar, and salt in a bowl. Microwave until warm. Then, pour it over the sliced peppers in a jar. Let them sit for a few hours. They will be ready to eat sooner! For the full recipe, check out the Sweet and Spicy Pickled Peppers section! In this blog post, I shared how to make sweet and spicy pickled peppers. We explored the essential ingredients, from mini bell peppers to spices. You learned about each step, from prepping peppers to jarring them. I also provided tips for the best pickling practices. Remember, keep experimenting with flavors and variations. Whether you like it spicy or sweet, these pickles can enhance many meals. Enjoy your pickling journey and savor the bold taste of your homemade peppers!

Sweet and Spicy Pickled Peppers

Discover the perfect blend of flavor with these sweet and spicy pickled peppers! This recipe is easy to follow and utilizes mini bell peppers soaked in a vibrant mixture of vinegar, spices, and garlic. Ideal for enhancing sandwiches, burgers, or serving on a charcuterie board, your taste buds will thank you. Click through to explore this delicious recipe and add a zesty twist to your meals!
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Ingredients
  

2 cups assorted mini bell peppers (red, yellow, and orange), sliced

1 cup water

1 cup apple cider vinegar

1/2 cup granulated sugar

1 tablespoon sea salt

1 teaspoon mustard seeds

1 teaspoon coriander seeds

1 teaspoon black peppercorns

1 teaspoon red pepper flakes (adjust for more heat)

2 cloves garlic, peeled and smashed

Instructions
 

Begin by washing the mini bell peppers thoroughly. Slice them into rings or halves depending on your preference.

    In a medium saucepan, combine the water, apple cider vinegar, sugar, and sea salt. Heat over medium heat, stirring until the sugar and salt are dissolved.

      Once dissolved, add the mustard seeds, coriander seeds, black peppercorns, red pepper flakes, and smashed garlic to the saucepan. Bring the mixture to a gentle boil.

        Once boiling, remove the saucepan from heat and let the pickling liquid cool slightly for about 10 minutes.

          In sterilized jars, tightly pack the sliced peppers. Carefully pour the warm pickling liquid over the peppers, ensuring they are fully submerged.

            Seal the jars with lids and let them cool to room temperature.

              Once cooled, refrigerate the jars for at least 24 hours to allow the flavors to meld together. They will be even better after a few days!

                Prep Time, Total Time, Servings: 15 minutes | 24 hours (plus cooling) | About 4 servings

                  - Presentation Tips: Serve the pickled peppers in a decorative bowl, drizzling some of the pickling liquid on top. Garnish with a few whole peppercorns and a sprig of fresh parsley for a pop of color. These make a great addition to sandwiches, burgers, or as part of a charcuterie board!