Pickled Peppers made in less than 10 minutes with less than 5 ingredients – the result is better than store bought varieties!
Take a trip around any supermarket and you’ll find a variety of fun favorites and special indulgences that are delicious on a cheeseboard.
Or… on or next to your favorite sandwich.
Pickles are one of them — definitely a fun item to whip up in the summer. When you think of pickles, though, your mind probably goes straight for cucumbers – after all, who doesn’t love a big, juicy burger layered with mayo, mustard, ketchup and pickles? I know I do.
Pickled peppers are one of the most delicious condiments you can enjoy next to your sandwich (or, on a cheeseboard!) Even better, you don’t have to throw down $5-$10 at the supermarket. You can make them yourself for a fraction of the cost.
Red bell peppers are always available at my supermarket, bagged up in netting on the secondhand rack. These less than perfect peppers may have a few defects, but they are totally usable to make pickled peppers.
Onward we go!
Pickled Peppers Recipe
Pickled peppers are one of my favorite ways to use up red bell peppers. In some cases, you may find the bell peppers bagged up on the secondhand shelf at the market (I got mine 3/$.99!) Every 3 peppers makes just around 1 quart of pickled peppers, making it a relatively inexpensive condiment.
With just a few minutes of active time and a handful of simple ingredients, you can have some of the most delicious peppers you have ever had.
All without a huge tally of a bill at the supermarket!
Gather up your water, vinegar, sugar, salt and sliced peppers and toss into a medium pan on the stove. Bring to a boil (to dissolve the sugar/salt), then turn to medium and let simmer/low boil for 8-10 minutes until the peppers are soft.
Ladle into your jar(s); pack tightly! Then pour the brine over the top and secure with a ring and lid. That’s it!
Refrigerate for several hours (if not overnight!) for the best flavor that will develop over time.
Ready to make these pickled peppers? Time to pull out all the stops and whip up a jar or two yourself. You’ll wonder why you ever bought them in store.
Other pickling recipes you may be interested in:
- Pickled Asparagus Spears
- Spicy Pickled Celery Sticks
- Spicy Pickled Pineapple
- Pickled Garlic
- Pickled Collared Greens
- Crisp Pickled Green Beans
- Pickled Cherry Bomb Peppers
Did you like this recipe? If you did, PLEASE take a second to rate the recipe and leave a comment – I’d love to know how it turned out for you!
Pickled Peppers Recipe
- 3 red bell peppers seeds removed, sliced in long pieces
- 1 C water
- 1/2 C vinegar 5% acidity
- 1/3 C sugar
- salt to taste
- Combine water, vinegar, sugar, and salt in a saucepan; bring to a boil.
- Add red bell peppers to the boiling water mixture, reduce heat to medium-low, and simmer until peppers are softened, 8 to 10 minutes.
- Transfer red bell peppers and liquid to jars, cover with lids, and refrigerate, 8 hours to overnight.
- Recipe makes 2 pint jars or 1 quart jar.