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Pickled cherry peppers in a jar.

Pickled Cherry Peppers

Course: Appetizer
Cuisine: American
Keyword: pickled peppers
Prep Time: 20 minutes
Cook Time: 1 minute
Total Time: 21 minutes
Servings: 6 servings
Author: Victor
Print Recipe


  • 10 - 15 cherry peppers
  • 1 clove garlic
  • 1 tsp black peppercorns
  • 1 small bunch cilantro
  • 1 bay leaf
  • cups white wine vinegar
  • ¼ cup white balsamic vinegar
  • 1 cup water
  • 1 tsp coarse salt
  • 2 tsp white sugar


  • Wash and dry the peppers and put them in a glass jar. You can also use any non-reactive storage container. If you want your peppers de-seeded and de-veined, and cut into pieces, do it now. You can mix and match cut and whole peppers in the same jar, or store them separately.
  • Peel the garlic clove, cut it in half and add it to the cherry peppers along with the black peppercorns, cilantro and the bay leaf.
  • In a small saucepan, combine the vinegars, water, salt, and sugar. Bring to a boil and let it cook for 1 minute. Remove the liquid mixture from the heat and immediately pour over the peppers. 
  • Let the contents of the jar cool completely at room temperature, then cover and refrigerate for 1 week. The peppers will be ready for eating after 1 week and will store in a fridge for up to 2-3 months. 


Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg