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.
If you like this recipe, you have to try this roasted chili corn salsa, and this fried pickle dip and this beet tartare.
Searching for more dairy free appetizers? These roasted shisito peppers are a fun way to enjoy your love of peppers, or you could try these bacon wrapped water chestnuts. And one of my favorite, refrigerator pickle recipes is these quick pickled asparagus, they are delicious in a bloody mary!
Ingredients & substitutions
- Sweet peppers – These small, sweet peppers come in red, yellow, and orange and are perfect for pickling whole or sliced.
- Rice vinegar – This is the sweetest of the vinegars and pairs perfectly with the sweet peppers. Apple cider vinegar will work fine, but the peppers will be more acidic.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
The following is a detailed overview of the recipe steps with added tips and tricks for recipe success. For a simplified and printable version, including ingredient amounts and more formal instructions, see the recipe card below.
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
Quick Pickled Sweet Peppers
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
I made these yesterday, using apple cider vinegar and 1/2 tsp salt and they were delicious. They are gone already.
Absolutely amazing love it! So simple to make and brought a new layer of flavor to my salad. I can’t wait to try them in different meals. Thank you.
I tripled the brine for a quart-sized mason jar and two large bell peppers filled the jar. Just put them in the fridge to brine so I haven’t tried them yet but I was looking for something similar to Grotto pizzas sweet pickled peppers because I’m making pizza tonight.
Made these awhile back and loved them. Then I completely forgot about them. 🙂 My garden is overflowing with peppers right now and I thought of these delicious little morsels. Perfectly sweet and hot. Thanks for the recipe.
Fantastic! Great recipe. I put with chicken, bbq,sandwiches, etc. Friends comment on it being delicious.
I want to do jalapeños would this recipe work for sweet hot peppers.
Yes. You can definitely use this recipe for jalapeños!
I had a large bag of sweet peppers I needed to use up and this recipe is so good! I used 1 tbsp of sugar based on the comments since I wasn’t looking for a very sweet pickled pepper (rice vinegar is already sweet + natural sweetness of the peppers). I tested them after an hour of pickling and LOVE them! They are crunchy, have a nice zing and so easy to add on to a variety of dishes! Thank you for sharing this super easy and delicious recipe 🙂
how long can you store them
About 2-4 weeks.
Made the pickled peppers yesterday. Quick and very nice. Will make them again.