Pickled Bell Peppers

These sweet pickled bell peppers are really simple to make (and don’t require canning!). All you need is a mason jar, red bell pepper, sugar, salt and vinegar.

this RECIPE

If you love sweet pickled vegetables, you’ll also love this pickled carrots recipe: https://nurturedhomes.com/pickled-carrots

Sweet Pickled Pepper Ingredients

• Bell Peppers: My favorite is with red bell peppers! Any sweet peppers will work just as well though.
• Vinegar of choice: I personally prefer rice vinegar (it adds a more deep pickle flavor than just regular white vinegar).
• Sugar: Granulated white sugar.
• Salt: Kosher pickling salt is best.
• Garlic: Freshly peeled whole garlic cloves. I don’t recommend using pre-peeled garlic.

How to Make Sweet Pickled Peppers

1. Slice the Peppers. Slice your sweet peppers into thin slices and set aside.
   
2. Simmer the Pickle Brine. Add the water, sugar, salt and vinegar to a small saucepan, bring to boil and simmer until everything dissolves.
   
3. Add Everything to Your Mason Jar. Add the peppers and garlic to your mason jar and cover with the room temperature pickle brine.
   

Pickled Red Bell Pepper Uses

Pickled bell peppers can be used in so many great ways! Here are some of my favorites.

• In Italian food: Pickled red bell peppers + Italian food are one of those ‘made for each other’ combinations. Add these to an antipasto board, in a salad or on an Italian sandwich.
• With grilled meats: My favorite is with richer grilled meat like pork or steak!
• On pizza: These sweet pickled peppers, green olives + pepperoni are a god-tier combo on pizza.

More Good Pickled Pepper Recipes

• Pickled Jalapeno Peppers
• Pickled Pepperoncini Peppers
• Pickled Habanero Peppers

Pickled Peppers Recipes

Quick Pickled Jalapenos

Pickled Peppers Recipes

Pickled Pepperoncini Peppers

Pickled Peppers Recipes

Pickled Habanero Peppers

Pickled Bell Peppers

An easy sweet pickled bell pepper recipe that doesn't require canning! Yummy on antipasto boards, in salads, sandwiches and with grilled meats.

Prep Time: 10 minutes mins

Cook Time: 5 minutes mins

Total Time: 15 minutes mins

Servings: 32

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Equipment

• ▢
  2 medium 16oz jars

Ingredients 

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• ▢ 4 cups sliced sweet peppers
• ▢ 1 cup rice vinegar
• ▢ 1 cup water
• ▢ ½ cup sugar
• ▢ 2 tsp salt
• ▢ 2 garlic cloves, sliced

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Instructions 

• To make the brine, add the vinegar, water, salt and sugar to a pot.
• Stir to combine.
• Bring to a boil over high heat.
• Reduce the heat and simmer until dissolved.
• Remove from the heat.
• Divide the garlic and peppers between jars.
• Pour the hot brine over the peppers, leaving 1/2″ of headspace.
• Close each jar with a nonreactive lid.
• Gently rotate to move the peppers and garlic around.
• Allow to cool to room temperature then refrigerate until needed.

Notes

Allow the peppers to pickle for at least 24 hours before eating. Preferably around 1-2 weeks.

Nutrition

Calories: 19kcalCarbohydrates: 4gProtein: 0.2gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.001gSodium: 147mgPotassium: 40mgFiber: 0.4gSugar: 4gVitamin A: 583IUVitamin C: 24mgCalcium: 2mgIron: 0.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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