pickled bell peppers recipe

Written ByJenny Smyth Posted on
pickled bell peppers recipe
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The Best pickled bell peppers recipe

I’ve always been fascinated by the simplicity and versatility of pickled bell peppers.

This recipe is a staple in many Mediterranean and Middle Eastern cuisines, where it’s often served as a side dish or used as a topping for various meals.

The process of making pickled bell peppers is relatively straightforward, but the end result is a delicious and tangy condiment that adds flavor to any meal.

In this blog post, I’ll share my favorite pickled bell peppers recipe, which I’ve adapted from my mother’s traditional cooking methods.

I’ll also provide tips on how to customize the recipe to suit your taste preferences and dietary needs.

Quick Pickled Bell Peppers

Quick Pickled Bell Peppers

4.8 from 770 votes

These tangy and slightly sweet pickled bell peppers are a versatile condiment that adds a burst of flavor to sandwiches, salads, and charcuterie boards. The quick pickling process preserves the peppers’ crunch while infusing them with a savory brine.

Prep Time15 mins
Cook Time10 mins
Resting Time0 mins
Total Time1 hr 25 mins
Servings: 8Cuisine: InternationalCalories: 45 kcal

🥘Ingredients

For the Peppers

3 large bell peppers (mixed colors), sliced into thin strips
1 small red onion, thinly sliced
2 cloves garlic, thinly sliced

For the Brine

1 cup white vinegar
1 cup water
2 tablespoons granulated sugar
1 tablespoon kosher salt
1 teaspoon black peppercorns
1 teaspoon mustard seeds
1/2 teaspoon red pepper flakes (optional)

👨‍🍳Directions

1Place the sliced bell peppers, red onion, and garlic in a large bowl.
2Toss to combine, then divide the mixture evenly between two clean pint-sized mason jars, packing them in firmly.
3In a medium saucepan, combine the white vinegar, water, sugar, salt, black peppercorns, mustard seeds, and red pepper flakes if using.
4Bring the mixture to a boil over high heat, stirring occasionally until the sugar and salt are fully dissolved, about 2 to 3 minutes.
5Carefully pour the hot brine over the peppers in the jars, filling each jar to within 1/2 inch of the rim.
6Use a chopstick or thin knife to gently release any air bubbles trapped in the jars.
7Let the jars cool to room temperature on the counter, about 30 minutes.
8Once cool, screw on the lids and refrigerate for at least 1 hour before serving.
9The peppers will continue to develop flavor and can be stored in the refrigerator for up to 2 weeks.

🔧Equipment

Large bowl
Medium saucepan
Sharp knife
Cutting board
2 pint-sized mason jars with lids
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 45 kcal🧈Total Fat: 0g💛Saturated Fat: 0g❤️Cholesterol: 0mg🧂Sodium: 880mg🌾Total Carbs: 10g🥦Dietary Fiber: 2g🍬Sugars: 7g🥩Protein: 1g

📝Notes

For a milder pickle, omit the red pepper flakes. These peppers are best after marinating for at least 24 hours. Use a mandoline for uniformly thin pepper slices.

Watch Video Of How Quick Pickled Bell Peppers Works

This pickled bell peppers recipe is perfect for any occasion – whether it’s a family gathering or a simple weeknight dinner. The tangy flavor and crunchy texture make it an excellent addition to sandwiches, salads, or even as a snack on its own.

When stored properly in an airtight container in the refrigerator or freezer, these delicious condiments can last for several months. To reheat them, simply place the jar over low heat until warmed through.

You can also serve them chilled straight from the fridge.

❓ Frequently Asked Questions About Quick Pickled Bell Peppers

Q1: What are the health benefits of eating pickled bell peppers?

Pickled bell peppers are a nutritious and healthy addition to any meal. They are low in calories and high in fiber, vitamins, and minerals. The fermentation process involved in making pickled bell peppers also creates beneficial probiotics that can aid in digestion and boost the immune system.

Q2: Can I use different types of bell peppers for this recipe?

Yes, you can experiment with various types of bell peppers, such as red, yellow, or orange. Each type will give your pickled bell peppers a unique flavor and texture. However, keep in mind that some varieties may be sweeter or more bitter than others.

Q3: How long do I need to wait before consuming the pickled bell peppers?

The waiting period for this recipe depends on your personal preference for the level of sourness. Traditionally, pickled bell peppers are left to ferment for several days or weeks before consumption. However, you can enjoy them after just a few hours if you prefer a milder taste.

Q4: Can I store pickled bell peppers in the refrigerator or freezer?

Pickled bell peppers can be stored in both the refrigerator and freezer. For optimal flavor and texture, it’s recommended to store them in an airtight container in the refrigerator for up to 6 months. If you plan to freeze them, make sure to label and date the container correctly.

Q5: Are there any variations of this recipe that I can try?

Feel free to experiment with different seasonings, spices, or herbs to create unique flavor profiles for your pickled bell peppers. You can also try adding other ingredients like garlic, onions, or citrus juice to create new combinations.

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