Side Dish: United States – Mid-Atlantic United States (New Jersey) – New Jersey Pickled Peppers

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 0 min

Additional 72 hrs

Total 72 hrs 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (908 g) mixed hot and sweet peppers, stems trimmed; leave small peppers whole and halve or slice larger peppers
- 6 cloves (about 5/8 oz (18 g)) garlic, smashed
- 2 cups (480 ml) distilled white vinegar (5% acidity)
- 1 cup (240 ml) water
- 1/4 cup (50 g) granulated sugar
- 1 tbsp (18 g) kosher salt
- 2 tsp (4 g) dried oregano
- 1/2 tsp (1 g) crushed red pepper flakes (adjust to taste)
- 1 tsp (2 g) whole black peppercorns
- 2 bay leaves
- 6 fresh basil leaves (about 0.21 oz (6 g)), torn (optional, for bright herb note)
- 2 tbsp (30 ml) extra-virgin olive oil, divided
- 3 pint (1.44 L) (16 fl oz (473 ml)) sterilized canning jars with lids (or other airtight containers)

Show original ingredient measurements

- 2 lb (908 g) mixed hot and sweet peppers, stems trimmed; leave small peppers whole and halve or slice larger peppers
- 6 cloves (about 18 g) garlic, smashed
- 2 cups (480 ml) distilled white vinegar (5% acidity)
- 1 cup (240 ml) water
- 1/4 cup (50 g) granulated sugar
- 1 tbsp (18 g) kosher salt
- 2 tsp (4 g) dried oregano
- 1/2 tsp (1 g) crushed red pepper flakes (adjust to taste)
- 1 tsp (2 g) whole black peppercorns
- 2 bay leaves
- 6 fresh basil leaves (about 6 g), torn (optional, for bright herb note)
- 2 tbsp (30 ml) extra-virgin olive oil, divided
- 3 pint (16 fl oz / 473 ml) sterilized canning jars with lids (or other airtight containers)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Short Description:
Quick refrigerator-style pickled peppers featuring a mix of locally grown hot and sweet peppers, bright vinegar brine, garlic, and Italian-American herbs. Ready in a few days and served chilled as a tangy, spicy side or condiment.

Regional Notes:
This New Jersey version highlights a mix of local hot and sweet peppers (think hot Italian, cherry, banana, cubanelle), prominent garlic, dried oregano, and a finishing drizzle of olive oil—reflecting the state's large Italian-American community. Unlike long-canned or southern-style pickles, it is a quick, refrigerated pickle intended for immediate household use and bold, herb-forward flavor.

1. Wash peppers and dry thoroughly. Trim stems and remove seeds from large peppers if desired; leave small hot peppers whole. Pack peppers into the sterilized jars, leaving about 1/2 inch (12 mm) headspace in each jar.
2. Divide smashed garlic, dried oregano, crushed red pepper flakes, black peppercorns, bay leaves, and torn basil evenly among the jars, tucking aromatics down between peppers.
3. In a medium saucepan, combine the vinegar, water, sugar, and kosher salt. Bring the mixture to a gentle boil over medium-high heat, stirring until the sugar and salt dissolve.
4. Carefully pour the hot brine over the peppers in the jars, filling to within 1/2 inch (12 mm) of the rim. Use a clean utensil to release any trapped air bubbles; adjust peppers if necessary to maintain headspace.
5. Drizzle about 2 tsp (10 ml) extra-virgin olive oil into each jar (total 2 tbsp (30 ml) divided) to add a Mediterranean finish. Wipe rims clean, seal with lids, and let cool to room temperature.
6. When jars reach room temperature, transfer to the refrigerator. Allow the peppers to pickle at least 48 hours before eating; flavor improves after 3–5 days.
7. Store refrigerated and consume within 3–4 weeks. Serve chilled or at room temperature as a side dish, antipasto, or sandwich topping.

Short Description:
Quick refrigerator-style pickled peppers featuring a mix of locally grown hot and sweet peppers, bright vinegar brine, garlic, and Italian-American herbs. Ready in a few days and served chilled as a tangy, spicy side or condiment.

Regional Notes:
This New Jersey version highlights a mix of local hot and sweet peppers (think hot Italian, cherry, banana, cubanelle), prominent garlic, dried oregano, and a finishing drizzle of olive oil—reflecting the state's large Italian-American community. Unlike long-canned or southern-style pickles, it is a quick, refrigerated pickle intended for immediate household use and bold, herb-forward flavor.

1. Wash peppers and dry thoroughly. Trim stems and remove seeds from large peppers if desired; leave small hot peppers whole. Pack peppers into the sterilized jars, leaving about 1/2 inch (12 mm) headspace in each jar.
2. Divide smashed garlic, dried oregano, crushed red pepper flakes, black peppercorns, bay leaves, and torn basil evenly among the jars, tucking aromatics down between peppers.
3. In a medium saucepan, combine the vinegar, water, sugar, and kosher salt. Bring the mixture to a gentle boil over medium-high heat, stirring until the sugar and salt dissolve.
4. Carefully pour the hot brine over the peppers in the jars, filling to within 1/2 inch (12 mm) of the rim. Use a clean utensil to release any trapped air bubbles; adjust peppers if necessary to maintain headspace.
5. Drizzle about 2 tsp (10 ml) extra-virgin olive oil into each jar (total 2 tbsp / 30 ml divided) to add a Mediterranean finish. Wipe rims clean, seal with lids, and let cool to room temperature.
6. When jars reach room temperature, transfer to the refrigerator. Allow the peppers to pickle at least 48 hours before eating; flavor improves after 3–5 days.
7. Store refrigerated and consume within 3–4 weeks. Serve chilled or at room temperature as a side dish, antipasto, or sandwich topping.