You know when to pick bell peppers. But do you know how to pickle a pepper? This Quick Pickled Bell Peppers recipe will give you crisp, tasty pickled peppers in as little as 24 hours!
Author:Norann Oleson
Prep Time:10 minutes
Pickling Time:48 hours
Cook Time:1 hour
Total Time:49 hours 10 minutes
Yield:49 hours 10 minutes 1x
Category:Sides & Sauces
Ingredients
Scale
2 pounds bell peppers, sliced (or enough to fill jars of your choice)
Other raw vegetables of your choice (optional)
1 cup water
1 cup distilled vinegar
1 tablespoon salt
1 tablespoon sugar
Optional: herbs and/or spices of your choice—a pinch of each
Instructions
Slice the peppers into rings or strips and set aside.
Slice other raw vegetables into bite-sized pieces and set aside (optional).
Pack sliced peppers (and optional vegetables) into a clean mason jar. (Really pack them in so no pieces will be floating once you add the brine.)
Bring the water, vinegar, salt, and sugar to boil in a saucepan. Add herbs/spices if you like.
Pour the brine over the peppers to completely cover them.
Close the jar lid tightly and let the jar cool completely on the counter.
Put jar in the fridge and let the pickling peppers sit for at least 24 to 48 hours.
Pickled peppers will store for up to 3 months in the fridge.
Notes
Make more brine as needed to completely cover the contents of your jars.
