Pickled Red Bell Peppers
Marinated in a spicy, seasoned brine featuring garlic, peppercorns, and jalapeño, these quick and easy, crunchy Pickled Red Bell Peppers make the perfect burger topper or savory snack. Pile the deliciously seasoned pepper rings high on top of your favorite sandwich--or enjoy them straight out of the jar.
Equipment
- chef's knife
- cutting board
- 2 (1 qt) wide-mouth mason jars with lids (sterilize jars and lids in boiling water for a ½ hour before using them, or run them through the dishwasher)
- medium saucepan with lid (spouted pan is best for easier pouring)
- 4 cup capacity spouted measuring cup (optional; for easier pouring into jars)
As an Amazon Associate, I earn from qualifying purchases. I only recommend products I truly love and use in my own kitchen!
Ingredients
- 4 cups red bell peppers, washed thoroughly and sliced (about 3 medium)
- 1 jalapeño, washed and sliced
- 4 garlic cloves, sliced or crushed
- 2 cups water
- 2 cups distilled white vinegar (may also use white wine vinegar)
- 4 tablespoons sugar
- 4 tablespoons kosher or pickling salt
- 2 tablespoons whole peppercorns (I like multicolored)
Instructions
- Wash bell peppers; remove stems, membranes and seeds. Slice into rings or strips.
- Wash jalapeño; remove stem. Slice into rings. (Remove seeds and membranes if you don't want the pickled ingredients to be super spicy).
- Slice or mash garlic cloves.
- Add the peppers and garlic to two sterilized mason jars.
- In a medium saucepan, add the water, vinegar, sugar, salt, and peppercorns.
- Bring to a rolling boil; then reduce heat and simmer for 2 minutes.
- Pour mixture into spouted measuring cup for easier pouring into jars.
- Evenly distribute the brine into jars, covering the contents in both.
- Allow to cool for 1 hour; then seal and refrigerate.
- Pickled peppers will keep in the refrigerator for up to 3 months.
Notes
Please note that this is not a shelf stable recipe. It has not been tested for canning/shelf safety, so do not attempt!
Keep pickled pepper jars in the refrigerator for up to 2-3 months. Best enjoyed after 24 hours; for maximum pickling flavor, enjoy after 1 week.
When removing peppers from the jar, use a fork and do not touch the brine with your fingers. This keeps bacteria from your skin and nails out of the jar and keeps the pickled peppers fresh for longer. This also means that you can reuse the brine for more pickled peppers! (You can also use the brine in recipes.)
Nutrition
Calories: 32kcalCarbohydrates: 7gProtein: 1gFat: 0.2gSaturated Fat: 0.04gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.01gSodium: 236mgPotassium: 108mgFiber: 1gSugar: 5gVitamin A: 1200IUVitamin C: 52mgCalcium: 14mgIron: 0.3mg
Tried this recipe?Let us know how it was!