Jalapeño-Pickled Peppers
A zesty mix of Hungarian wax peppers, Italian frying peppers, and jalapeños pickled in a rice vinegar brine. Perfect for adding a spicy kick to sandwiches, tacos, or any dish that needs some heat.
4 servings
12 hr
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Ingredients
- •2 cups unseasoned rice vinegar
- •½ cup sugar
- •3 tablespoons kosher salt
- •4 whole Hungarian wax peppers
- •6 whole Italian frying peppers
- •4 whole jalapeños
- •sliced into rings
Cooking Instructions
- 1.
Whisk vinegar, sugar, salt, and 1 1/2 cups water in a large glass jar until sugar dissolves. Prick Hungarian wax peppers and Italian frying peppers all over with a cake tester or the point of a sharp paring knife (this helps the brine penetrate the chiles faster). Add both peppers and jalapeños to jar and chill at least 12 hours before using.
720 min
- 2.
Chiles can be pickled 2 weeks ahead. Keep chilled.
