Peter Piper’s Pickled Peppers

Please log in to add this to your favorites.
Hatch Pickled Peppers


  • 3 Large Hatch chiles, fresh
  • 1 Medium sweet onion
  • 1/2 Cup white vinegar
  • 1/2 Cup water
  • 1/4 Cup sugar
  • 1/2 Tbsp sea salt


  1. Clean and dry Hatch chiles. Slice into rings.
  2. Quarter onion and slice into pieces the same size as chile rings.
  3. Add sliced peppers and onions to a clean, sealable container.
  4. Heat the water, vinegar, sugar, and salt in a heavy pan until it comes to a boil. Remove from heat and let sit for 5 minutes.
  5. Add brine to chile and onions, covering completely. 
  6. Refridgerate the chiles for at least 24 hours. Store in an clean mason jar for 2-3 weeks in the refrigerator.

Adapted from Craving Something Healthy.