Go Back
–+ servings
Pickled Mini Peppers – A quick-pickle recipe with tangy vinegar, sugar, and crushed red pepper flakes. Great for adding to sandwiches, salads, or cheese boards.

Pickled Mini Peppers

Holly Gray
Pickled peppers are easy to make and perfect for sandwiches, salads, or snacking.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Refrigeration Time 1 day
Total Time 1 day 20 minutes
Course Side Dish, Snack
Servings 8
Calories 19 kcal

Ingredients
  

  • 1/2 pound sweet mini peppers
  • 1 1/2 cups white wine vinegar
  • 1/4 cup water
  • 1 1/2 teaspoons white sugar
  • 2 teaspoons kosher salt
  • 1/2 teaspoon crushed red pepper flakes

Instructions
 

  • Add all of the sliced mini peppers to an 8-ounce jar.
  • In a small saucepan over medium-high heat, add the vinegar, water, sugar, salt, and crushed red pepper flakes. Bring just to a boil, then remove from heat.
  • Pour the hot vinegar mixture into the jar with the peppers, covering them completely.
  • Seal the jar with a lid or cover with plastic wrap. Let it cool to room temperature.
  • Refrigerate for at least 24 hours before serving. For the best results, allow 2–3 weeks for the flavors to fully develop.

Nutrition

Calories: 19kcalCarbohydrates: 3gProtein: 0.3gFat: 0.1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.003gSodium: 586mgPotassium: 77mgFiber: 1gSugar: 2gVitamin A: 888IUVitamin C: 37mgCalcium: 5mgIron: 0.3mg
Keyword peppers
Tried this Recipe?Leave a Star Rating ⭐️⭐️⭐️⭐️⭐️ and share your tips below!