Easy-to-peel chili recipe

I’m currently obsessed with these pickled peppers and find myself adding them to everything! They only take 20 minutes to prepare and then last for a month in your refrigerator (though, honestly, I bet you’ll finish the jar sooner!).

I firmly believe these pickled chili can make almost any taste better. When I put the dishes together, I’m always surprised by the rich and rich flavor (from lemon or vinegar) that can make the flavor from simple benefits to absolutely excellent flavor. The pickled chili is my secret to adding crunch and the perfect rich flavor Everything from taco recipes and sandwiches to my favorite salad recipes, homemade pizza and more!

For the photos, I made a batch of sweet marinated chili peppers, but This recipe is easy to adapt to various chili peppers (even the hottest ones). It really depends on what you are looking for! Feel free to try different chili peppers or combinations of them to reach your favorite spice level. Then, when you’re ready to pickle some more, try our other quick pickles like pickled red onions, daily dill pickles and these lively pickled carrots!

Key Ingredients

• chili: I love pickled sweet chili, but this recipe works with a variety of chili peppers. It depends on what you are looking for. For sweet chili, we like to use mini chili (such as the ones I use to make these sweet chili). They are thinner than regular chili peppers, which ultimately makes the texture better. You can use 100% sweet peppers or mix some hotter varieties like banana peppers, cherry peppers, jalapenos, serrano peppers, and even hotter options like Fresno peppers.
• vinegar: We keep these chili salt water simple and have a regular distilled vinegar (5% acidity). It gives the pickle a clean, classic flavor, making the sweetness of the chili and the garlic passable (and cheap!). Feel free to replace with rice wine vinegar or white wine vinegar if you prefer.
• Salt and sugar: These are essential for balancing brine. Without salt or sugar, our salt water will taste as strong as pure vinegar (we use this method in most of the sensational pickles). For salt, I use sea salt or pickled salt (it is better to avoid cream here as iodine interferes with the pickling process). For sugar, I use regular granular sugar as my first choice. You can substitute brown sugar or honey, but this may cause your salt water to appear a little cloudy.
• Garlic and spices: For classic flavor, we like to add thinly sliced ​​garlic to the jar (you can chop it up, but prepare for a slightly stronger garlic flavor in salted water!). Then, for spices, we use spice berries (yes, that’s enough) and the whole pepper to keep it simple.
• Optional chili: When I use 100% sweet chili, I like to add a little bit of heat with the small chili (the Chilean de arbol is perfect). This is optional and will not make the kimchi spicy. Their taste is warmer than anything else. To increase the heat, increase to 2 or 3, or mix some fresh hot pepper.

These pickled peppers will get better over time. Pack the peppers into jars and pour hot brine over them. Then, once cooled to room temperature, transfer them to the refrigerator. As they sit overnight, they turn into incredibly crispy, rich chili peppers and continue to improve as the day goes by, as garlic has more time to infusate our salt water into the flavor. I can’t wait for you to try them! And, when you’re ready to pickle for easier pickles, be sure to check out our bread and butter pickles or these colorful pickles!