Peter Piper picked a peck of pickled peppers. So how many pickled peppers did Peter Piper pick? Yes. I went there. I’m so cliche. What are you going to do to about it? It’s really just because I don’t know what else to say. I had a long day, and we’re all suffering from a cold. It’s no fun.
I made these pickled sweet peppers for our burger night last week, and they turned out awesome. They were so easy to make, and so yummy on our burgers. I will save those details for when I actually post the recipe for them, but I will say that they were the perfect tangy zip to match the smoky chipotle in our burgers. Hmmm. Can you guess what kind of burgers they were?
These pickled peppers would be a really unique homemade gift for the holidays too. Of course, they will need to be eaten within a week or two, and kept in the fridge, since they’re not fully pickled. But, they are so pretty in their jars. How could anyone not be happy with pretty pickled peppers?
Quick Pickled Sweet Peppers
Prep Time: 10 minutes- Cook Time: 5 minutes
- Total Time: 15 minutes
Yield: 2 cups
Print Recipe
Pin ItIngredients
- 2 cups sliced sweet peppers
- 1/4 cup rice vinegar
- 3/4 cup water
- 2 tablespoons sugar
- 2 teaspoons salt
- 4 garlic cloves, minced
Instructions
- Place peppers into a jar.
- In a small saucepan *affiliate link, heat vinegar, water, sugar and salt. Stir until sugar and salt are dissolved. Remove from heat and add garlic.
- Pour the liquid over the peppers in the jar. Top with additional water if necessary to cover the peppers.
- Cover jar and refrigerate for at least 1 hour before serving.
Nutrition
- Calories: 0
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
10 Comments
Marc Belanger (Husband)
December 7, 2015 at 5:32 pmI haven’t commented to often on my wife’s amazing website because clearly people will think that I’m bias but I have to recommend these pickled peppers. We started out eating them with taco salad, then I had them in a regular salad then I put them on different kinds of sandwiches and I would definitely put a ton of them in an omelet. Now that I think of it, they would be great in stir fry as well. The possibilities are endless and I hope we always have a jar or two of them in our fridge from now on!
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May 4, 2017 at 10:24 pm[…] those pickled sweet peppers that I told you about last week? And, that awesome salad I put them in? Well, this is the dressing […]
Christiana
May 6, 2017 at 11:47 pmThis recipe sounds delish!
How are these stored and how long will they keep?
Melissa Belanger
May 8, 2017 at 8:57 amYou should be able to keep them up to a month, or freeze them!
Sauerkraut Billy
August 14, 2017 at 1:56 pmThese pictures are so stunning! They are making me want to make the recipe even more than the fact that it looks so simple! Thank you so much for sharing, i’ll report back after I’ve made it with how it turned out!
★★★★★
Anna
April 27, 2018 at 4:27 amHi i tried this recipe and i couldnt use it on the peppers it was v v salty!! It needs a lot of less salt and sugar definitely.
Ill try it again starting with a teaspoon of each and maybe equal parts of vngr and water.
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June 13, 2018 at 3:29 pm[…] Sliced sweet peppers (or pickled peppers) […]
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July 17, 2018 at 5:09 pm[…] Quick Pickled Sweet Peppers @ Simply Whisked (refrigerated) […]
Mort litvin
July 29, 2018 at 7:27 am“Add 2 tablespoons sugar!” Ingredients “sugar 0”. ????
Melissa Belanger
July 30, 2018 at 8:52 pmHi Mort. I haven’t added nutritional information for this recipe, but when I converted it from my old recipe card, it automatically filled the info in as zero. I apologize for the discrepancy!