Pickled Peppers from Erin Miller

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Not sure what to do with that peck of peppers you picked? Pickle ’em! Urban Hearth‘s chef-owner Erin Miller has a easy way to make sure the season’s bounty doesn’t go to waste. Whether you’ve got an abundance of Hungarian wax peppers or a slew of shishitos (Miller used it on a batch of biquinhos as you can see on the Urban Hearth Insta) you can whip up this brine in no time and savor the flavors of summer well into fall.


Yields: 1 quart


  • 1 quart small whole peppers (Miller loves whole biquinhos, whole cherry bombs or hungarian wax cut into rings)
  • 2 tablespoon green peppercorns or capers
  • 2 sprigs fresh rosemary
  • 1 cup brine from green peppercorns or capers
  • 1 cup rum or cachaça
  • 1/2 cup white wine
  • 1/2 cup rice vinegar
  • 1 tablespoon fresh oregano
  • 2 tablespoon sugar
  • 2 teaspoons salt
  • 4 cloves garlic
  • 2 bay leaves
  • 1/2 whole nutmeg


  1. Wash and pick through whole peppers.
  2. Pat dry then transfer into a sterilized quart canning jar or other heat-safe, non-reactive storage container. As you are packing the peppers into jar sprinkle in some of the green peppercorns or capers as you go, so that they are distributed throughout. Finally, stuff the rosemary sprigs vertically along the side of the jar so that they run the length of the container.
  3. Combine brine, rum, white wine, rice vinegar, oregano, sugar, salt, garlic cloves, bay leaves and nutmeg in a non-reactive saucepan.
  4. Bring to a simmer.
  5. Pour over peppers packed into the quart jar. You may have more pickling brine than you need. Fill to the top with ¼ inch head space remaining. Tap the jar lightly on the counter to release any pockets of air. Screw on a sterile lid and allow peppers to sit at room temperature for 3-4 hours, then refrigerate.
  6. Allow at least 3 days to brine before eating. Pepper texture and flavor improves with time. Pickled peppers will keep in the refrigerator for at least 2 months. The pickling liquid makes a great addition to vinaigrettes and marinades.
  7. Serve as a garnish on salads, as an accompaniment to fresh cheeses, grilled meat and vegetables, or anything that strikes your fancy.

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