We’ve fallen head over heels for pickled cherry peppers, those fiery little gems that pack a tangy punch and brighten up any meal. Hailing from Italian-American roots, they’re a versatile favorite for adding zest to sandwiches, pizzas, or charcuterie boards, and they’re a cinch to make at home.
Our recipe captures that perfect balance of heat and flavor, drawing on time-honored techniques to preserve these vibrant peppers. Whether you’re a pickling pro or a curious newbie, we’ll guide you through creating jars of goodness that’ll elevate your kitchen game.
Ingredients
In our pickled cherry pepper recipe, we start by assembling these key ingredients, selected for their fresh flavors and perfect balance of tang and spice. We’ve organized them in the order they’re used, with prep notes for seamless preparation.
- Fresh cherry peppers: 1 pound, rinsed thoroughly and stems removed to ensure even pickling.
- White vinegar: 2 cups, for the tangy base that preserves and flavors the peppers.
- Water: 2 cups, filtered to mix with vinegar for the brine.
- Kosher salt: 2 tablespoons, dissolved in the brine to enhance crunch and taste.
- Granulated sugar: 1 tablespoon, added to the brine for a subtle sweetness that tempers the heat.
- Garlic cloves: 4 cloves, peeled and lightly crushed to infuse aromatic depth as they’re layered with the peppers.
- Black peppercorns: 1 teaspoon, for a hint of spice that complements the peppers’ natural kick.
- Fresh oregano: 1 sprig, optional but recommended for an herbal note that ties into the Italian-American roots we discussed earlier.
Equipment Needed
Before we dive into preparing our pickled cherry peppers, let’s gather the essential equipment. This ensures a smooth and safe pickling process, allowing us to preserve the tangy flavors and vibrant colors of the peppers effectively.
We recommend the following items, organized by their role in the recipe:
- Mason Jars (1-quart size, with lids and bands): These are crucial for storing the pickled peppers. Sterilize them beforehand by boiling in water to prevent contamination and ensure longevity.
- Large Stockpot: Use this for boiling the brine mixture. It should hold at least 4 quarts to accommodate the liquid without overflow.
- Cutting Board and Sharp Knife: Essential for slicing and preparing the cherry peppers. Opt for a sturdy board and a sharp knife to achieve clean cuts and minimize waste.
- Measuring Cups and Spoons: Accurate measurements are key for balancing flavors in our pickling brine. We suggest a set that includes 1-cup, 1/2-cup, and various spoon sizes.
- Canning Funnel: This tool makes it easier to fill the jars without spills, keeping our workspace clean and reducing the risk of burns from hot liquids.
- Ladle or Heat-Resistant Tongs: A ladle helps transfer the hot brine into jars, while tongs are useful for handling the peppers and jars safely.
- Kitchen Scale: If precision is needed for ingredients like salt or sugar, a scale ensures exact measurements for consistent results.
By having this equipment ready, we can seamlessly transition from mixing our ingredients to the pickling process, creating jars of flavorful pickled cherry peppers that enhance any meal.
Instructions
Now that we have gathered our fresh ingredients and essential equipment, we guide you through the straightforward steps to make our tangy pickled cherry peppers. Follow these for flavorful, crunchy results that add a spicy kick to any meal.
Prep the Peppers
First, we select ripe, firm cherry peppers for their vibrant red color and moderate heat. Begin by rinsing 1 pound of fresh cherry peppers under cool water to remove any dirt, then pat them dry with a clean kitchen towel. Carefully slice off the stems using a sharp knife on a stable cutting board, and decide whether to leave them whole for a dramatic pop of flavor or slit them for quicker pickling—slitting allows the brine to penetrate and enhance their fiery essence.
Next, we prepare the peppers for pickling to ensure safety and taste. Wear gloves if handling hot varieties to avoid skin irritation, then use a small knife to poke a few holes in each pepper. This step helps the brine infuse deeply, creating that irresistible tangy-sweet crunch that makes pickled cherry peppers a versatile favorite in salads and antipasti.
Make the Brine
We start by combining the base ingredients in a large stockpot to create a balanced brine that perfectly complements the peppers’ heat. Add 2 cups of white vinegar, 1 cup of water, 2 tablespoons of kosher salt, and 1 tablespoon of granulated sugar to the pot, stirring until the salt and sugar dissolve.
Once mixed, we incorporate the flavor enhancers for depth. Toss in 4 peeled garlic cloves and 1 teaspoon of black peppercorns, plus optional fresh oregano if desired. Bring the mixture to a rolling boil over medium-high heat, then reduce to a simmer for 5 minutes. As it bubbles, you’ll notice the aromatic steam rising, hinting at the zesty, savory notes that will transform your peppers.
Pack the Jars
With the brine ready, we move to packing the jars for a secure seal and long shelf life. Sterilize your mason jars by boiling them in a large stockpot for 10 minutes, then carefully remove them using heat-resistant tongs.
We fill each jar with the prepped peppers and aromatics. Pack the cherry peppers tightly into the jars, leaving about 1/2 inch of headspace at the top, and add a few garlic cloves and peppercorns to each for even distribution. Using a canning funnel, pour the hot brine over the peppers until they are fully submerged, ensuring that every bite bursts with tangy, pickled goodness. Wipe the jar rims clean, place the lids on, and screw the bands until fingertip-tight.
Process and Store
For safe preservation, we process the jars in a boiling water bath to seal them properly. Place the filled jars in a large stockpot filled with water, ensuring they are covered by at least 1 inch, then bring to a full boil and process for the recommended time based on your altitude—as shown in the table below for standard conditions.
| Altitude (feet) | Processing Time (minutes) |
|---|---|
| 0–1,000 | 10 |
| 1,001–3,000 | 15 |
| 3,001–6,000 | 20 |
| Above 6,000 | 25 |
After processing, remove the jars and let them cool undisturbed on a clean towel for 12–24 hours. Once cooled, check that the lids have sealed by pressing the center—if it doesn’t pop, the jar is sealed. Store the jars in a cool, dark place for up to 1 year; for immediate enjoyment, refrigerate any unsealed jars and use within 2 weeks to maintain that fresh, crisp texture.
Conclusion
We’ve shared this pickled cherry pepper recipe to spark your culinary adventures
It’s a rewarding way to add bold flavors to everyday meals
Once you’ve made a batch you’ll discover endless uses
We’re confident it’ll become a favorite in your kitchen repertoire
Frequently Asked Questions
What are pickled cherry peppers?
Pickled cherry peppers are tangy, mildly spicy peppers with Italian-American roots, often used to add flavor to dishes like sandwiches, pizzas, and charcuterie boards. They’re made by preserving fresh cherry peppers in a brine of vinegar, salt, sugar, and aromatics, creating a versatile condiment that balances heat and tanginess.
How do I make pickled cherry peppers at home?
Start by selecting ripe cherry peppers and poking holes for brine infusion. Prepare a brine with vinegar, water, salt, sugar, garlic, and peppercorns, then boil it. Pack the peppers into sterilized jars, cover with hot brine, and process in a boiling water bath for sealing. Cool and store for up to a year.
What ingredients are needed for pickled cherry peppers?
Key ingredients include fresh cherry peppers, white vinegar, water, kosher salt, granulated sugar, garlic cloves, black peppercorns, and optional fresh oregano. These create a balanced brine that infuses the peppers with tangy, flavorful notes, enhancing their natural heat.
What equipment is required to pickle cherry peppers?
You’ll need sterilized mason jars, a large stockpot for the brine, a cutting board and sharp knife, measuring cups and spoons, a canning funnel, and a ladle or tongs. A kitchen scale helps with precise measurements, ensuring safe and effective pickling.
How long do pickled cherry peppers last?
Properly sealed and stored pickled cherry peppers can last up to a year in a cool, dark place. After opening, refrigerate them and use within a few weeks for the best flavor and safety—always check for signs of spoilage before eating.
Can I adjust the recipe for different spice levels?
Yes, you can customize the recipe by choosing milder or hotter cherry peppers, reducing or increasing the amount of peppercorns, or adding more sugar to tame the heat. Experiment with herbs like oregano for extra flavor, but maintain the brine ratio for safe pickling.
Are pickled cherry peppers healthy?
Pickled cherry peppers can be a healthy addition to meals, offering vitamins from the peppers and potential gut benefits from fermentation-like processes. They’re low in calories but high in sodium from the brine, so enjoy them in moderation as part of a balanced diet.