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Pickled peppers recipe

Pickled peppers recipe

  • Recipes
  • Dish type
  • Preserves
  • Pickles

Marinated peppers are made in a lot of kitchens in Poland during the late summer! They are a true favourite that can be enjoyed during the winter months. You will need 6 sterilised glass jars and lids.

11 people made this

IngredientsMakes: 6 jars

  • 8 large red and yellow bell peppers
  • 1 large onion, sliced
  • 6 tablespoons olive oil
  • For the brine
  • 2L water
  • 300ml distilled vinegar
  • 150g caster sugar
  • 50g salt
  • 1 1/2 tablespoons allspice berries
  • 1 tablespoon black peppercorns
  • 4 teaspoons mustard seeds
  • 12 bay leaves

MethodPrep:30min ›Cook:15min ›Ready in:45min

  1. Wash peppers, remove seeds and membrane; cut into thick strips.
  2. In a pan, combine all ingredients for the brine; bring to the boil and add sliced onion. Set aside to cool.
  3. Remove onion from brine with a slotted spoon and transfer into the jars. Add equal amounts of allspice berries, peppercorns, mustard seeds and bay leaves.
  4. Add sliced peppers, then cover with cooled brine. Add a tablespoon of olive oil on top.
  5. Tightly screw on the lids and place the jars in a large pan lined with a tea towel. Add water to just below the jar lids. Bring to the boil and boil for 15 minutes. Remove from the heat, then remove jars from the pan and allow to cool overnight at room temperature.
  6. Store in a cool and dark place, then once opened store in the fridge.

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Pickled Peppers Recipe

Homemade Pickled Sweet Peppers are simple to make with sliced peppers, onion, vinegar, sugar, and simple spices. A quick and easy recipe for pickling bell peppers that you are sure to enjoy throughout the entire year.

Pickled sweet pickled peppers to your favorite sandwiches, homemade pizza, omelets, and cheese and crackers. This is such a great way to preserve peppers any time of year.

We always grew a large vegetable garden and tried to preserve everything we could. Not only were those jars of Homemade Marinara Sauce, Raspberry Rhubarb Jam, Mixed Berry Jam, jellies, Bread and Butter Pickles and vegetables used for ourselves, often we used them to barter with other farmers.

Pickling peppers are a summer tradition in our household. Place them on top of your favorite ham and cheese sandwich or add to an omelet. You can even serve them with sharp cheddar cheese and crackers. Be sure and try Pickled Red Onions.

These pickled peppers are super simple to make and you’ll be enjoying them all year long. As quick as I can make them, they’ve been consumed because they’re so addicting!

With very simple canning equipment you’ll be making, jams, jellies, pickles and these Pickled Sweet Peppers.

All you need is the same Ball Water Bath Canner that your grandmother probably used. The same equipment she used, still works just as good today. Ball canning jars have been updated. You can re-use jars, but the lids need to be replaced with each new use.


Pickled Pepper Recipe for Home Canning

Pickled peppers are a great way to add spice and variety to winter meals without adding food miles to your plate. We toss them into chili, use them to top tacos & make a truly amazing salsa or chimichurri in no time flat. Once you’ve mastered summertime dill pickles, try your hand at pickling peppers at home to preserve the heat of summer the whole year round.

You can adjust the heat of this pickled hot pepper mix by adding more sweet peppers to the mix. Keep in mind, that even the heat from a single hot pepper will infuse through the entire batch and add spice to every bite. Unless you really like to feel the burn, use hot peppers sparingly. I tend to chop my pickled hot peppers relatively small, so they can be used as a topping for summer hot dog.

If by chance you overdo it, use them in small amounts adding a finely minced pepper to two to a soup or salsa to add just a small amount of heat. The pickling juice will also pick up the flavors, and a dash of it is a great way to add salt, heat and flavor to dishes as well.

When I’m pickling sweet peppers, I like to can them in slices. The long slices will add extra flavor to sandwiches, and they’re heaven on a homemade Italian sub.

Long slices of pickled sweet peppers for sandwiches.

If you’re giving them out as gifts, consider some cute labels. Chalkboard labels are all the rage these days, but I stick to ball canning’s dissolvable labels because they’re easy to remove so that you can reuse the jar once it’s empty.

If you really want to save money on pickling, buy your canning supplies in bulk. While rings and jars can be reused, lids should be new each time to ensure a good seal. We buy our canning lids in bulk online and bring our canning unit costs down considerably.

While pickled peppers are a staple in our cooking year round, our pantry wouldn’t be the same without our other summertime canning favorites:

This summer, we added a few wild foraged pickles to our pickle pantry as well:

Get creative! There are a lot of wonderful pickles out there, and making your own homemade pickled peppers is just the beginning.


The process of making pickled peppers is fairly straightforward. You&rsquoll clean and dry your peppers. You can keep them whole, but I like to slice them into rings to fit more into the jars. If you keep them whole, poke holes into them so the brine can get in. Sterilize your jars and lids.

A popular method for this is to run them through the dishwasher. The hot water will sterilize them. Bring your brine solution to a boil and simmer about 20 minutes or so. A very basic brine is vinegar and salt, but you have PLENTY of room for additional flavoring elements.

Fill the jar with your peppers and pour the hot brine over them, leaving a bit of headspace. Screw on the lids. At this point, you can process them in your hot waterbath (if doing) or let them cool and pop them into the refrigerator.

You&rsquore good to go! Enjoy your pickled peppers!


Recipe Summary

  • 1 cup (1/4-inch-thick) red onion slices
  • 2 cups white vinegar (5% acidity)
  • ¾ cup sugar
  • ¼ cup canning-and-pickling salt
  • 1 teaspoon dried crushed red pepper
  • 1 medium red bell pepper, cut into 1/4-inch-thick strips
  • 1 medium yellow bell pepper, cut into 1/4-inch-thick strips
  • 1 large green bell pepper, cut into 1/4-inch-thick strips

Sterilize jars, and prepare lids.

While jars are boiling, soak onion slices in ice water 10 minutes. Bring vinegar, next 3 ingredients, and 2 cups water to a boil in a 1-qt. stainless steel saucepan over medium-high heat, stirring until sugar dissolves.

Drain onion slices pat dry. Toss together onions and bell peppers. Pack vegetables tightly in hot jars, leaving 1/2-inch headspace. Cover vegetables with hot pickling liquid, leaving 1/2-inch headspace.

Seal and process jars, processing 5 minutes.

Remove jars from water, and let stand, undisturbed, at room temperature 24 hours. To check seals, remove the bands, and press down on the center of each lid. If the lid doesn't move, the jar is sealed. If the lid depresses and pops up again, the jar is not sealed. Store properly sealed jars in a cool, dark place up to 1 year. Refrigerate after opening.


Pickled Peppers

Peter Piper picked a peck of pickled peppers. Remember this tongue twister? I never could make it all the way through without stumbling over my words.

But, I can make a delicious jar of pickled peppers. I’m not talking about canning here I don’t want to mess with boiling a jar and working in a super sterile environment too much hassle for me.

I am talking about using fresh assorted peppers that are pickled overnight and you can enjoy them within 24 hours. I have never pickled anything in my life. This was my first time and it was ridiculously easy to do. It consists of a lot of chopping and 5 minutes on the stove heating up some white wine vinegar. Then you pour the vinegar into the jar full of peppers and you screw the lid on, allow to cool and place the jar in the refrigerator.

Now the next part is the hardest: you need to wait 24 hours until the peppers are ready to eat. I kept unscrewing the lid to smell the heat of the peppers. After 24 hours the vinegar has soaked into the peppers and mellowed out the spiciness ever so slightly.

The best part of pickling your own peppers is that you can customize it however you like. If you prefer your peppers to be on the mellow side, you can use more sweet peppers and less hot peppers. You can add an onion, a carrot, celery, more garlic whatever your taste buds desire. You decide. The recipe below is just a guideline the sky is your limit with this one.

I added about 6 sweet mini bell peppers, 3 Anaheim peppers (which are mildly spicy), 2 Serrano peppers, and 2 jalapeno peppers. It definitely has a kick to it, but it won’t blow steam out of your ears.

I made this jar of pickled peppers on Tuesday. It is almost half gone already. Our jar may not make it a whole month! We have enjoyed the peppers on our scrambled eggs, tacos, sandwiches the possibilities are endless.

You have to try making a jar of your very own pickled peppers. Then you will be able to spice up your food anytime you want. Enjoy!


Recipe: Quick-Pickled Cherry Peppers

We love the stuffed cherry peppers we find in gourmet shops, though at upwards of $10 a jar, they can be a bit pricey. But peppers from the farmers’ market come cheap, and with a simple brine, you can get the same results for much less.

I first discovered pickled cherry peppers at the Ruby Tuesday salad bar. I was a suburban teenager and the restaurant was located at the entrance of the local mall. We were bound to meet. I’ll admit, I enjoyed the occasional shopping trip, but what I really wanted was a plateful of those tangy peppers that would explode in my mouth with a burst of seeds and brine (and the restaurant’s crunchy-soft pumpernickel croutons – apparently the food bug was already beginning to take hold). I’d never had anything like them.

These days, I usually see pickled cherry peppers in gourmet food shops, often stuffed with cheese and sliced meats. They’re delicious, but expensive.

Fresh peppers, on the other hand, can be quite a bargain. While I was browsing the multicolored pepper offerings at one of my favorite market stalls, I noticed a box filled with bright red cherry peppers just begging to be pickled. I paid about $2 for the whole bunch.

The few recipes I found suggested removing the tops and seeds from the peppers before pickling, but I really wanted to get that burst that I remembered, so I poked the tops a few times with a knife and kept them whole. The brine was extremely simple – plain white vinegar, garlic, salt and pepper.

The results? The same tangy explosion of seeds and brine, followed by … hot! My fresh-pickled peppers packed more of a spicy punch than the ones I remember, but not so much heat that it can’t be tamed with a bit of cheese and a cracker or two.


What's a Quick Pickle?

Quick Pickles, also called refrigerator pickles, are simply any vegetable that is packed in a vinegar brine and stored in the fridge. Unlike fermented pickles, they don't require canning, and you can quick pickle just a single jar or two.

Besides peppers, you can quick pickle any vegetable. Try carrots, cucumbers, of course, green beans, asparagus, or check out this recipe for Quick Pickled Red Cabbage. And don't stop at veggies. If you can think outside of the pickle jar, you will just love these Pickled Balsamic Cherries


I used pickled peppers almost exclusively for sandwiches because I find them to be so tasty on a good sandwich! Here are some more ideas for what you can do with your pickled peppers:

  • Chop them up and put them in a quesadilla, burrito, or taco.
  • Blend them with other ingredients such as fresh tomatoes and onion to make salsa.
  • Chop them up and put them on pizza or flatbread.
  • Add them to a salad.
  • Make your own hot sauce.

Nutrition (per tbsp)

Pickled red chilies: Instead of jalapeno peppers, use 200 g red chili peppers. Add 3 shallots, cut in half, to jar along with chilies. Continue with recipe.

Pickled banana peppers: Instead of jalapeno peppers, use 225 g banana peppers. Add 1 tbsp pickling spice to boiled vinegar mixture. Continue with recipe.

Pickled scotch bonnets: Instead of jalapeno peppers, use 140 g Scotch bonnets. Add 4 bay leaves to jar along with peppers. Continue with recipe.