Quick Pickled Sweet Peppers
These quick pickled sweet peppers are so easy to make. Add them to a burger or a relish tray or munch on them for a deliciously fresh, crunchy snack!
Why we love these quick pickled sweet peppers
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?
They would also be a really beautiful addition to a relish tray.
Here’s what you’ll need to make them
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How to make pickled sweet peppers
Prep your jars of peppers. Clean your peppers and distribute them into your mason jars.
Make your pickling liquid. Add vinegar, water, sugar and salt to a saucepan and heat until sugar and salt are dissolved. Remove from heat and add garlic.
Pour liquid into jars over peppers. You may need to add a bit of water to make sure the peppers are fully submerged.
Cover and refrigerate.
FAQs and tips for making quick pickled sweet peppers
If you store these in the fridge, they will stay fresh for about 1-2 weeks. These are not fully pickled so they will not last nearly as long as store bought or canned pickles.
Quick Pickled Sweet Peppers
These quick pickled sweet peppers are so easy to make. Add them to a burger or a relish tray or munch on them for a deliciously fresh, crunchy snack!
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 2 cups 1x
Ingredients
- 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, 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.
- Method: Stovetop
Nutrition
- Serving Size:
- Calories: 26
- Sugar: 4.7 g
- Sodium: 584 mg
- Fat: 0.1 g
- Saturated Fat: 0 g
- Carbohydrates: 5.9 g
- Fiber: 0.8 g
- Protein: 0.5 g
- Cholesterol: 0 mg
Keywords: quick pickled sweet peppers, pickled sweet peppers, refrigerator pickled peppers, pickled mini peppers, pickled banana peppers, easy pickled peppers
Last Updated on February 7, 2022 by Melissa Belanger
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