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Photo: Johnny Miller; Styling: Sarah Smart   Photo by: Photo: Johnny Miller; Styling: Sarah Smart  

Hot Pepper Vinegar

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

Cooking Light JUNE 2013

  • Yield: Serves 12 (serving size: 4 small peppers and about 1 tablespoon vinegar mixture)
  • Hands-on:10 Minutes


  • 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.

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

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Hot Pepper Vinegar recipe