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You are here: Home / Food / Spicy Pickled Cherry Peppers for Less Than Store-Bought Prices

Spicy Pickled Cherry Peppers for Less Than Store-Bought Prices

May 23, 2021 By Donna Biroczky Leave a Comment

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I love a bite of spice with every meal. Sometimes that means just tiny pickled hot peppers from the jar or a crunchy pepperoncini. I’m also a big fan of pickled cherry peppers, but they’re harder to find. Thanks to Melissa’s Produce, who sent me a big box of produce recently, I’ve got a shiny new homemade bottle in my refrigerator waiting for dinner tonight. Spicy pickled cherry peppers are so easy to make and I had them in the jar in under 20 minutes.

spicy pickled cherry peppers

Cherry Bell Peppers are small, with the same crunch as a typical red pepper but much smaller. They range from mild in heat to moderately hot, making them a good snack or salad topper. My favorite way to have them is pickled, but when I can find them, they are more expensive than other condiments. I’m not the only one here that likes them, so they go quick. I’m glad I found a way to make them affordably at home.

cherry bell peppers

Good thing they’re also very easy to make! Wash them, let them dry and they’re pretty much ready to go, no chopping necessary. One step I took before putting them in the quart-sized glass jar with the hot liquid was to take the tip of a knife and poke a couple of small holes in the top of each pepper. This allows the liquid to seep inside, pickling them a little more. You can skip this step though, if time is tight or you don’t want them as spicy.

spicy pickled red cherry peppers

Spicy Pickled Cherry Peppers

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Spicy Pickled Cherry Bell Peppers

Ingredients

  • 15-20 small cherry bell peppers
  • 1 1/2 cups white vinegar
  • 1/2 cup champagne vinegar (or similar flavor)
  • 3 cloves garlic, chopped
  • 6 slices of pickled jalapenos
  • 1 tbsp salt
  • 2 tbsp sugar
  • 6 whole peppercorns

Instructions

  1. Place all the ingredients in a sauce pan EXCEPT the peppers and peppercorns.

  2. Bring to simmer and stir on and off for 1 minute.

  3. While liquid is simmering, place all the cherry bell peppers into a clean and dry quart jar with a tight lid. (I use the white plastic Bell canning jar lids instead of the metal two-piece lids.)

  4. Pour hot liquid into jar, entirely submerging all of the bell peppers. Drop in peppercorns.

  5. Let jar cool significantly on the counter before putting the lid on and putting it into the refrigerator. When it has cooled enough, store in refrigerator. Eat after the peppers have 5-7 days to become pickled. Enjoy!

spicy pickled cherry peppers

Be ready, everyone in your house will know you’re making pickles. The scent of the vinegar can be a little overwhelming if you don’t have an air flow. You’ll also smell the garlic, so it isn’t a bad smell by any means, just strong.

making pickled cherry bell peppers

They’re so quick though, it won’t last for long. One suggestion: place the cooling jar on a trivet so it cools faster with air flow underneath, and do it in an area off to the side. The jar can get very hot until it cools.

Enjoy your homemade pickled cherry peppers with any of your favorite dinner dishes!

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Filed Under: Food

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I’m Donna, and I’m not a mommy blogger.
I’m a Marvel geek and creator of Dangerous Cupcake, a Southern California lifestyle blog dedicated to life after the kids grow up. As my four kids enter different stages of their lives, I get to do the same, having fun, loving Disney, watching Marvel, and not letting my age define anything. Phase 2 of life is pretty amazing, and midlife isn’t a bad word. Join me in changing focus and enjoying life during our next adventure, without totally starting over. However you do it, life is short, live a little dangerously.
Donna@DangerousCupcakeLifestyle.com

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