Pickled Sweet Peppers
Bright, tangy pickled peppers with a sweet‑sour crunch, perfect for salads, sandwiches, or a zesty snack—easy to make and ideal for home canning enthusiasts.
Ingredients
Instructions
- Wash the peppers and cut them in half.
- Remove the core and seeds, then slice the peppers into 1/4‑inch strips.
- In a 6‑to‑8‑quart saucepan, combine 3 cups sugar, 2 2/3 cups white vinegar (5% acidity), 2 2/3 cups water, and 3 1/4 teaspoons pickling salt.
- Bring the mixture to a boil, then add the sliced peppers and return to a boil.
- Remove the saucepan from heat and place a clove of garlic in each hot, sterilized pint jar.
- Using tongs, immediately fill the jars with the hot peppers.
- Pour the hot brine over the peppers, leaving a 1/2‑inch headspace.
- Carefully run a nonmetallic utensil down the inside of each jar to release trapped air bubbles.
- Wipe the jar rims and threads clean.
- Place hot lids on the jars and screw the bands on firmly.
- Process the sealed jars in a boiling water canner for 5 minutes.
Tips & Substitutions
For added flavor, consider using a mix of sweet and hot peppers. If you prefer a milder version, you can reduce the amount of garlic or omit it entirely. Ensure your jars are properly sterilized before filling to avoid spoilage. Using a non-metallic utensil to release air bubbles is crucial for safe sealing. To enhance the taste, you might try adding spices like mustard seeds or black peppercorns.
Serving Suggestions
These pickled sweet peppers make a fantastic topping for sandwiches, burgers, or salads. They pair beautifully with Alice'S Lemon Salad and add a vibrant touch to charcuterie boards. Serve alongside grilled meats or as a zesty condiment for tacos. You can also enjoy them in wraps or blended into dips for a flavorful kick.
Storage & Reheating
Once cooled, store the pickled sweet peppers in a cool, dark place. They can last up to a year if sealed properly. After opening, keep them in the refrigerator, where they will stay fresh for about 1-2 months. Reheat them gently in a skillet if you want to serve warm, but they are delightful straight out of the jar.
Nutrition & Diet Analysis (per serving)
Each serving of Pickled Sweet Peppers contains roughly 121 calories, with 2g protein, 27g carbohydrates, and 1g fat. It is an excellent source of vitamin C (46% of the Daily Value), and a good source of dietary fiber. It also contributes 5g of dietary fiber toward your daily target.
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
Can I use other types of peppers for this recipe?
Yes, you can substitute other types of peppers such as banana peppers or jalapeños for a spicier version. Just keep in mind that the flavor and texture may vary slightly, so adjust the sugar and vinegar to match your taste preferences.
How long do pickled sweet peppers last?
If sealed and stored properly, pickled sweet peppers can last for up to a year in a cool, dark place. Once opened, they should be refrigerated and consumed within 1-2 months for the best flavor and quality.
Can I add other spices to the pickling brine?
Absolutely! You can enhance the brine with spices like dill seeds, coriander seeds, or even crushed red pepper flakes for added heat. Just make sure to balance the flavors to maintain the sweet and tangy profile of the pickled peppers.
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).