thinly sliced pepper rings

Byadmin
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes (+ 1 hour chilling)
Skill Level / Intensity Easy (Low Difficulty)
Heat / Spice Intensity Mild to Medium (Adjustable)
Yield / Servings 8 servings (approx. 2 cups total)
Shelf Life / Lasts For Up to 3 weeks in an airtight glass jar refrigerated

Equipment Needed

  • Mandoline Slicer (or a very sharp Chef’s knife)

  • Medium Saucepan

  • 16 oz Mason Jar (sterilized, with lid)

  • Cutting Board & Paper Towels

Ingredients

Base Vegetables:

  • 1 lb (450g) Sweet Peppers (Banana peppers, sweet mini peppers, or small bell peppers — mix yellow, red, and orange for color)

  • 1 Jalapeño pepper (optional, for extra kick)

  • 3 cloves Garlic, thinly sliced

Pickling & Marinating Brine:

  • ¾ cup White Distilled Vinegar (or Apple Cider Vinegar)

  • ¾ cup Water

  • 1 tbsp Granulated Sugar (or honey)

  • 1 tbsp Kosher Salt

  • ½ tsp Whole Black Peppercorns

  • ½ tsp Dried Oregano

  • ¼ tsp Red Pepper Flakes (optional)

  • 1 tbsp Extra Virgin Olive Oil (added after cooling)

Step-by-Step Preparation Guide

1.Prep and Slice the Peppers:Target 1/8-inch thickness for best texture.

Wash and thoroughly dry all peppers. Slice off the stem caps. Using a mandoline slicer or a sharp knife, slice the peppers crosswise into paper-thin rings (approx. 1/8-inch thick). Gently shake out the core seeds, though leaving a few adds nice color.

2.Pack the Jar:Layering builds consistent flavor.

In your clean 16 oz glass mason jar, place the sliced garlic at the bottom. Tightly pack the thinly sliced pepper rings on top, leaving about ½ inch of space at the top of the jar.

3.Prepare the Simmering Brine:Dissolve salts and extract spice oils.

In a medium saucepan, combine the water, vinegar, sugar, kosher salt, black peppercorns, dried oregano, and red pepper flakes. Bring to a rolling boil over medium-high heat, stirring until the sugar and salt completely dissolve (approx. 2 minutes). Remove from heat.

4.Pour and Seal:Allow thermal expansion before closing.

Carefully pour the hot brine over the packed peppers in the jar, ensuring all pepper rings are fully submerged. Stir in the extra virgin olive oil. Tap the jar gently on a counter to release air bubbles. Let cool to room temperature (about 30 minutes), then seal with the lid.

5.Chill and Serve:Optimal flavor after 1 hour min.

Transfer the jar to the refrigerator. While edible immediately, allowing them to steep for at least 1–2 hours dramatically enhances the crispness and depth of flavor.

Serving Suggestions

  • Sandwiches & Wraps: Layer into Italian subs, turkey clubs, or falafel wraps for instant acidity.

  • Mains: Scatter over Neapolitan-style pizza, grilled sausages, or seared pork chops.

  • Tacos & Salads: Chop coarsely and toss into grain bowls, taco toppings, or leafy green salads.

Storage & Expiration Guidelines

  • Refrigeration: Store constantly under refrigeration at or below 40°F (4°C).

  • Shelf Life: These pickled rings last for 3 to 4 weeks in the fridge. Over time, they will lose a little crunch but retain great flavor.

  • Note: Because this is a quick-pickling method and not a pressure-canned recipe, do not store these at room temperature.

Nutritional Facts

Serving Size: 1/4 cup (approx. 40g)

  • Calories: 25 kcal

  • Total Fat: 1.5g

    • Saturated Fat: 0.2g

    • Trans Fat: 0g

  • Sodium: 280mg

  • Total Carbohydrates: 3.5g

    • Dietary Fiber: 0.8g

    • Total Sugars: 2.1g

  • Protein: 0.5g

  • Vitamin C: 60% Daily Value

  • Vitamin A: 8% Daily Value

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