Frank'S Pickled Peppers
Tangy and spicy pickled peppers with garlic and horseradish, perfect for adding a flavorful kick to sandwiches, snacks, or charcuterie boards, ideal for those who enjoy bold flavors.
Ingredients
Instructions
- Pack the bell pepper rings, chunks, or strips into a quart jar or storage container.
- Combine water, granulated sugar, salt, white vinegar, garlic, and horseradish in a large saucepan.
- Bring the mixture to a hard boil, then remove from heat and let cool for 30 minutes.
- Pour the cooled liquid over the peppers in the jar.
- Cover the jar tightly.
- Refrigerate for 3 days before serving.
Tips & Substitutions
For a sweeter profile, consider adding more sugar or using a sweeter variety of bell pepper. If you prefer extra heat, try adding some sliced jalapeños or a pinch of red pepper flakes to the pickling liquid. Ensure the jar is sterilized before use to prolong shelf life. This recipe can be easily adapted to include other vegetables, making it a versatile choice for various pickling adventures.
Serving Suggestions
These pickled peppers make a fantastic topping for sandwiches, burgers, or tacos, adding a delightful tang. They also pair beautifully with Tomato And Cucumber Summer Salad for a refreshing side dish. Consider serving them alongside Beer Party Pretzels for a fun appetizer spread that balances flavors perfectly.
Storage & Reheating
Store the pickled peppers in the refrigerator in an airtight container. They will stay fresh for up to 2 weeks. For best flavor, consume them within the first week. The flavors continue to develop as they sit, so feel free to enjoy them straight away or let them marinate for a few days for a more intense taste.
Nutrition & Diet Analysis (per serving)
Each serving of Frank'S Pickled Peppers contains roughly 467 calories, with 11g protein, 89g carbohydrates, and 11g fat. It is an excellent source of vitamin C (124% of the Daily Value), dietary fiber (51% of the Daily Value), and protein (21% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1085mg per serving (47% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
How long do the pickled peppers last in the refrigerator?
Pickled peppers can last up to 2 weeks when properly stored in an airtight container in the refrigerator. For the best flavor, try to consume them within the first week, as the taste intensifies over time.
Can I use other types of peppers for this recipe?
Absolutely! While bell peppers are traditional, you can experiment with other peppers like banana peppers or even spicy varieties for a kick. Just be mindful of the heat level and adjust other ingredients accordingly.
Is it necessary to sterilize the jar before using it?
Yes, sterilizing the jar helps to prevent bacteria growth and prolongs the shelf life of your pickled peppers. You can sterilize jars by boiling them in water for 10 minutes or running them through a hot cycle in your dishwasher.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).