Ingredients:

  • 1 cup Mini Sweet Peppers, thinly sliced
  • 4 medium Jalapeño Peppers, thinly sliced (deseeded for less heat, optional)
  • 2 medium Fresno Chili Peppers, thinly sliced
  • 4 cloves Fresh Garlic, peeled
  • 1 cup Distilled White Vinegar (5% acidity)
  • 1 cup Filtered Water
  • ½ cup Granulated Sugar
  • 1 Tbsp Pickling Salt or Kosher Salt
  • 1 tsp Black Peppercorns, whole
  • 1 tsp Coriander Seeds, whole
  • 2 medium Bay Leaf (fresh or dried)

Instructions:

  1. Wash the jars, lids, and rings thoroughly. Sterilise the empty glass jars (not the lids) by boiling them for 10 minutes, or running them through a hot sanitizing dishwasher cycle. Remove jars and place them upside down on a clean tea towel to dry completely.
  2. Slice all peppers thinly into rings (approx. ⅛ inch / 3 mm thick). Divide the sliced peppers and whole garlic cloves evenly between the two sterilised jars. Pack them tightly, but avoid crushing them. Add 1 bay leaf, ½ tsp peppercorns, and ½ tsp coriander seeds to each jar.
  3. Make the brine: In a medium saucepan, combine the white vinegar, water, granulated sugar, and pickling salt. Heat the mixture over medium-high heat, stirring continuously, until the sugar and salt are completely dissolved. Bring the brine to a rolling boil, then remove immediately from the heat.
  4. Carefully pour the hot brine over the peppers in the jars, ensuring all peppers are submerged and the liquid reaches about ½ inch (1 cm) from the rim. Gently tap the jars to release any trapped air bubbles. Wipe the rims clean, apply the lids and rings snugly (finger-tight). Allow the jars to cool completely to room temperature (2-3 hours).
  5. Once cool, transfer the pickled peppers to the refrigerator. Allow them to pickle for a minimum of 24 hours before tasting. They reach peak flavour after 48–72 hours. Stored correctly, they will keep well in the fridge for up to 3 weeks.