Hot Pepper Vinegar

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.

Yield: Serves 12 (serving size: 4 small peppers and about 1 tablespoon vinegar mixture)
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 10 Minutes

Nutritional Information

Amount per serving
  • Calories: 15
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.6g
  • Carbohydrate: 3.4g
  • Fiber: 0.4g
  • Cholesterol: 0.0mg
  • Iron: 0.3mg
  • Sodium: 101mg
  • Calcium: 5mg


  • 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. 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. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Hot Pepper Vinegar Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy