Fast Homemade Pickled Red Peppers

Fast Homemade Pickled Red Peppers

I was sick of buying store bought piquanté pickled peppers to add to all my dishes, so I decided to start making my own. These are beyond simple and can keep in an airtight container for up to a week, they get too soggy for my taste after that; I like them to have a bite to them. Yields a single serving. 


1 red chili pepper of choice
Apple cider vinegar
JF Universal Salt, to taste


Ok, it's seriously this easy. Slice the peppers into thin sliced Rings removing all of the seeds. Place in airtight container and add the apple cider vinegar, just enough to cover the peppers. Add approx. ½ teaspoon salt and combine to incorporate the vinegar and salt. Cover and refrigerate at least 30 min.


These add amazing heat to anything. It's my favorite topping for my avocado toast or in sandwiches instead of pickles. They can also be made as you want to use them. Just cut up and throw in a container with the salt and vinegar for approx. 30 min for a mild pickle.