Pickling Poblano Peppers from Our Garden

Growing Poblanos in The Garden

The pretty poblanos in the garden

This year we decided to grow poblano peppers in the garden. They grew really well, and we harvested a bunch.


Our finished peppers
Cooking the brine
Roasting our peppers

  • A bunch of poblano peppers (about 10 or so)
  • 3/4 cup vinegar
  • 1/3 cup water
  • 1 tablespoon sugar
  • 1 teaspoon kosher salt
  • 2 cloves garlic, peeled and smashed


Add the sliced poblano peppers to a 1-pint mason jar or other sealable heat-safe container.
Add the vinegar, water, sugar, salt, and garlic cloves to a small saucepan. Heat over medium heat until the sugar and salt have dissolved.
Using a funnel, pour the brine mixture over the peppers into the jar to cover.
Cover and refrigerate until ready to use.

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