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Culinary Guides

Quick-Pickled Cherry Peppers

We love the stuffed cherry peppers we find in gourmet shops, though at upwards of $10 a jar, they can be a bit pricey. But peppers from the farmers’ market come cheap, and with a simple brine, you can get the same results for much less.


  •     12 cherry peppers, washed well
  •     2 cups white vinegar
  •     2 cloves garlic, cut into thirds
  •     1 teaspoon salt
  •     5 peppercorns


  1. With the tip of a knife, poke a few holes around the tops of the peppers. Place peppers and remaining ingredients into a saucepan and bring to a boil. Simmer over medium heat for about 10 minutes, or until the peppers are slightly softened.
  2. Cool for approximately 30 minutes. Transfer peppers and brine to storage container and refrigerate. Eat peppers once they’ve cooled or store for up to a week in the refrigerator.
  3. Serve them whole or scoop out the seeds and stuff them with your favorite cheese or meat.
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