Hot Pepper Vinegar

Hot Pepper Vinegar Recipe
Photo: Johnny Miller; Styling: Sarah Smart


Chop and sprinkle these pickled peppers over salads or on sandwiches. Use the vinegar mixture to kick up salad dressing.


Serves 12 (serving size: 4 small peppers and about 1 tablespoon vinegar mixture)
Total time: 168 Hours

Recipe from

Cooking Light

Recipe Time

Hands-on: 10 Minutes
Total: 168 Hours

Nutritional Information

Calories 15
Fat 0.1 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.1 g
Protein 0.6 g
Carbohydrate 3.4 g
Fiber 0.4 g
Cholesterol 0.0 mg
Iron 0.3 mg
Sodium 101 mg
Calcium 5 mg


12 ounces hot chile peppers, such as jalapeño or serrano (about 4 cups)
2 garlic cloves, halved
1 1/2 cups white wine vinegar
2 teaspoons sugar
1/2 teaspoon salt


1. Slice 6 peppers in half lengthwise. Arrange halved peppers, remaining peppers, and garlic in a 1-quart glass jar, or divide among 4 (8-ounce) jars.

2. Combine vinegar, sugar, and salt in a small saucepan over medium-high heat. Cook 4 minutes, stirring occasionally, until sugar dissolves. Pour vinegar mixture over peppers. Cool to room temperature. Cover; refrigerate at least 1 week.


Vanessa Pruett,

Cooking Light

June 2013
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