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Pickled bird peppers are an easy way to preserve these tiny hot peppers for a long time since they just show up at the farmer's markets or Latin stores for a few weeks during the summer months. 
Course Salsas
Cuisine Mexican
Prep Time 10 minutes
Cook Time 0 minutes
Resting time 4 days
Total Time 10 minutes
Servings 96 tsps (16 ounces)
Calories 5kcal


  • 4 oz Bird Peppers About 1 cup
  • ½ cup carrots thinly sliced
  • ¼ white onion sliced
  • 2 small garlic cloves thinly sliced
  • ½ tsp. cumin seeds
  • 6 whole peppercorns
  • 1 tsp. Mexican oregano
  • 2 small bay leaves
  • 2 small thyme branches optional
  • 1 tsp. marjoram optional
  • 1 cup white vinegar
  • 2 Tbsp. olive oil
  • ½ tsp. salt dissolved in 2 tablespoons of water
  • 2 Clean 8 ounces canning jars and their lids


  • Place ¼ of the peppers into the bottom of each jar, add ¼ of the sliced carrots, then the onion, a few sliced of the garlic, a pinch of oregano, cumin, 3 peppercorns and 1 bay leaf. Add the other herbs is using.
  • Divided the rest of the bird peppers into the jars and proceed to repeat step one. Pepper, carrots, onions, garlic, herbs, and spices. Divided the salted water between the jars.
  • Once you filled up the jars, pour ½ cup of vinegar into each jar. Finally, pour 1 tablespoon of olive oil. Add extra vinegar is needed if you are using a different type of jar. Actually, any clean glass jar with a lid will do the job. Close tightly and turn the jar upside down a couple of times. Make sure there is at least 1 inch of space between the peppers and the lid.
  • Store jars in a dark and dry place, after a few days they will have changed color from bright green to light gray-green. About 4-5 days, then they are ready to eat. Try to make them in small jars to preserve their flavors. They are a great gift for spicy food lovers. Peppers preserved this way do not need refrigeration before opening.


  • Do not remove the pepper stems; they help to easily pick them up for eating.
  • Oregano, bay leaves, and cumin are the most common condiments added.


Serving: 1tsp | Calories: 5kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 11mg | Potassium: 9mg | Fiber: 1g | Sugar: 1g | Vitamin A: 132IU | Vitamin C: 3mg | Calcium: 3mg | Iron: 1mg