Quick Hot Pickled Peppers

By Mei Chin
May 5, 2015

Author Notes: These are my take on Mama Lil's small pickled peppers out of the Pacific Northwest. Because they're hard to come by in Brooklyn, I had to make my own.Mei Chin

Makes: 1 pint


  • 4 ounces mini bell peppers
  • 4 ounces hot chile peppers
  • 3/4 cup apple cider vinegar
  • 1/4 cup sherry vinegar
  • 2 teaspoons kosher salt
  • 1 tablespoon dark brown sugar
  • 2 sprigs fresh oregano
  • 1 bay leaf, preferably fresh
  • 3 garlic cloves, smashed
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon black peppercorns


  1. Keeping the hot and sweet peppers separate, chop off the stems then cut each of the peppers in half lengthwise, and then in half again to quarter each of them. Set aside.
  2. In a saucepan over medium heat, combine the vinegars, salt, sugar, oregano, bay leaf, garlic, olive oil, peppercorns, and hot peppers. Bring to a simmer.
  3. As soon as the mixture comes to a simmer, add the bell pepper slices. Simmer for 15 minutes, or until the peppers look swollen and translucent.
  4. Remove from heat, and allow the mixture to cool in the saucepan. Transfer the peppers to a container using a slotted spoon, then pour the liquid over the top. Store in an airtight container the refrigerator for up to 1 month.

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Reviews (4) Questions (1)


borntobeworn July 24, 2016
Do you remove the seeds from the peppers?
Suzanne A. May 10, 2015
What kind of chiles do you recommend?
Sherry May 9, 2015
If you add only the bell peppers to the simmering vinegar mixture, when to you add the chile peppers?
Lucy May 9, 2015
It says to add them in the heated mixture...