Description
Learn how to make quick and easy pickled peppers at home with this simple recipe. These tangy and flavorful pickled peppers are perfect for adding a zing to sandwiches, salads, and more.
Ingredients
Scale
Bell Peppers:
- 2 cups sliced bell peppers (any color)
Brine:
- 1 cup white vinegar
- 1 cup water
- 2 tablespoons granulated sugar
- 1 tablespoon salt
Seasonings:
- 2 cloves garlic (smashed)
- 1 teaspoon black peppercorns
- ½ teaspoon mustard seeds
- ¼ teaspoon red pepper flakes (optional for heat)
Instructions
- Prepare Peppers: Wash and slice the peppers into rings or strips.
- Make Brine: In a saucepan, combine vinegar, water, sugar, and salt. Bring to a simmer, stirring until the sugar and salt dissolve.
- Add Flavorings: Add garlic, peppercorns, mustard seeds, and red pepper flakes if using.
- Fill Jar: Pack the sliced peppers tightly into a clean jar.
- Add Brine: Pour the hot brine over the peppers, ensuring they are fully submerged.
- Cool and Refrigerate: Let the jar cool to room temperature, then seal and refrigerate. Allow the peppers to pickle for at least 24 hours before serving for best flavor.
Notes
- You can use a mix of sweet and hot peppers to adjust the heat level.
- These quick pickled peppers will keep in the refrigerator for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 20
- Sugar: 2g
- Sodium: 300mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
