Spicy Pickled Peppers – Two Variations
Two delicious and spicy pickled pepper recipes for those who love a good heat!
The first is very spicy — perfect for true chili lovers. The second is milder, easier to find ingredients for, and still packs a flavorful punch.
🧾 Ingredients & Instructions
1. Spicy Pickled Peppers
- 5 kg bell peppers (colorful)
- 2 kg onions
- 1 kg hot chili peppers (brightly colored)
- 1 l vinegar
- 1 kg sugar
- 3 tbsp coarse salt
Preparation:
- Slice bell peppers thinly, onions into thin rings, and hot chili peppers into fine rings.
- Mix everything with vinegar, sugar, and salt. Let rest overnight, stirring occasionally.
- Pack into jars, making sure the liquid covers the peppers.
- Place jars in a pot with water just below the lid and boil for about 10 minutes from boiling point. Cool and store.
2. Pickled Bulgarian Peppers (Recipe by Ancutza)
- 1 kg Bulgarian peppers
- 1/2 kg white onions
- 200 g sugar
- 100 ml vinegar
- Coarse salt to taste
Preparation:
- Slice Bulgarian peppers into 1–2 cm strips and onions into thin slices. Place all in a large pot.
- Dissolve sugar, vinegar, and salt in 500 ml water and pour over the peppers. Add more water to cover.
- Heat gently until the mixture boils and the peppers lighten in color. Taste the liquid beforehand to adjust saltiness.
- Remove from heat, let cool slightly, and pack into clean, dry 400 g jars. Optionally sterilize jars after sealing.
📝 Notes
- These pickles make a perfect spicy side or condiment for winter meals.
- Adjust chili quantity to your heat preference.
- Sterilization improves shelf life and safety.