Sweet Peppers
Sweet peppers preserved in a sweet and tangy vinegar mixture, perfect for adding vibrant flavor to antipasto platters, salads, or sandwiches. Suitable for summer or fall celebrations.
Ingredients
Instructions
- Sterilize four 1-pint jars by leaving them covered with hot water.
- Wash new jar lids and cover them with boiling water.
- Wash and prepare the sweet peppers, removing stems if desired.
- In a large pot, combine sugar, white vinegar, water, olive oil, salt, and garlic if using.
- Bring the mixture to a boil, stirring until sugar is dissolved.
- Add the sweet peppers to the boiling mixture and cook for a few minutes until slightly tender.
- Pack the hot peppers into sterilized jars, leaving appropriate headspace.
- Pour the hot vinegar mixture over the peppers, covering completely.
- Seal the jars with prepared lids and process in a boiling water bath if desired for preservation.
Tips & Substitutions
To enhance the flavors, consider adding spices like black peppercorns or crushed red pepper flakes. If you prefer a sweeter taste, you can increase the sugar slightly or add a splash of fruit juice. For a low-sodium option, reduce the salt or use salt substitutes. Always ensure jars are properly sterilized to prevent spoilage.
Serving Suggestions
These sweet peppers make a vibrant addition to any charcuterie board or are perfect for topping sandwiches and burgers. They pair beautifully with Olive Sauce and can also be served alongside Mediterranean recipes for a colorful meal. Try them in salads or as a flavorful side dish.
Storage & Reheating
Store the sealed jars in a cool, dark place for up to a year. Once opened, refrigerate the peppers and consume within a month. To reheat, simply warm them in a saucepan over low heat or enjoy them cold as a zesty addition to salads or sandwiches.
Nutrition & Diet Analysis (per serving)
Each serving of Sweet Peppers contains roughly 405 calories, with 9g protein, 88g carbohydrates, and 5g fat. It is an excellent source of vitamin C (215% of the Daily Value), dietary fiber (61% of the Daily Value), and potassium (20% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 1813mg per serving (79% 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
Can I use any type of sweet peppers for this recipe?
Yes, you can use a variety of sweet peppers such as bell peppers, banana peppers, or any other mild varieties. Mixing colors adds visual appeal and a slight variation in flavor.
How long can I store the sweet peppers?
When properly sealed and stored in a cool, dark place, these sweet peppers can last up to a year. After opening, keep them refrigerated and consume within a month for the best taste.
Can I adjust the spice level in this recipe?
Absolutely! If you enjoy a bit of heat, consider adding red pepper flakes or jalapeños to the mixture. Adjust according to your preference while keeping the balance of sweet and tangy flavors.
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).