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They’re classic toppers for nachos, and add zip to sandwiches, salads, and about a million other things. So pack a peck of these pickled peppers! Chef John’s “quick pickle” method is so easy. No need to vacuum-pack and boil jars, just fill them up with the peppers and pickling brine and refrigerate. True, they don’t last indefinitely, but that’s just fine—you’ll want to gobble them up immediately.
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Category
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Side
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Chef
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Chef John, allrecipes.com
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Contributor
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Jeremiah
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Last Update
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10/3/2012 4:55:31 PM
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Prep Time
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20
min
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Cook Time
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60
min
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Serves
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12
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Ingredients
arrow_right Water, 3/4 Cup
arrow_right Distilled White Vinegar, 3/4 Cup
arrow_right White Sugar, 3 Tbls
arrow_right Kosher Salt, 1 Tbls
arrow_right Garlic, 1 Clove
arrow_right Oregano, 1/2 Tsp
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Cooking Instructions
PREPARATION
Crush garlic
Slice Peppers Into Rings
COOKING
Combine water, vinegar, sugar, kosher salt, garlic, and oregano in a saucepan over high heat
Bring mixture to a boil, stir in jalapeno peppers and remove from heat
Let mixture cool for 10 minutes
Pack peppers into jars using tongs, cover with vinegar mixture, cover, and refrigerate until needed
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