Quick Pickle of Market Peppers

pickled peppers


  • 1 Quart of Peppers (we used local Shishitos and Italian Long Hots)
  • ¼ teaspoon coriander
  • 1 teaspoon whole black peppercorn
  • 1 cup water
  • 1 cup apple cider vinegar
  • 2 teaspoon sugar
  • 1 tablespoon kosher salt
  • 1 bay leaf
  • 1 garlic clove


Poke pin holes in the peppers

Pack peppers in a sterilized quart jar snug

In a sauce pot place all remaining ingredients and bring to a boil

Strain and immediately pour liquid over peppers to cover

Seal with a lid and let cool

Once opened, refrigerate

And that is that!