Pickled Bell Peppers

chefs-mate chefs-mate 0 Comments
Servings: 9 Difficulty: Intermediate
Jump To Recipe Print Recipe
Crisp, tangy, and sweet homemade pickled peppers perfect for snacking or garnishing
Pickled Bell Peppers recipe image
Pickled Bell Peppers recipe image
Print Recipe

Pickled Bell Peppers

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 9 Calories: 1091.4

Description

These pickled bell peppers are a vibrant addition to any pantry, offering a perfect balance of sweet, tangy, and savory flavors. Made with firm bell peppers, sugar, vinegar, water, garlic, and salt, this recipe creates a crisp texture that holds up beautifully over time. The bright acidity of the vinegar cuts through the natural sweetness of the peppers, resulting in a versatile condiment that pairs well with sandwiches, charcuterie boards, salads, or as a side dish. Ideal for weekend projects, these peppers can be enjoyed immediately or preserved for later use, making them a wonderful gift or a homemade treat for your family. Simple ingredients yield big flavor, ensuring this recipe becomes a staple in your kitchen.

Ingredients

Directions

  1. Wash bell peppers thoroughly, then cut into quarters and remove cores and seeds.
  2. Trim away any blemishes from the peppers and slice them into uniform strips.
  3. In a large saucepan, combine sugar, vinegar, and water; bring to a boil and simmer for 1 minute to dissolve sugar.
  4. Add the pepper strips to the vinegar mixture and return to a boil.
  5. While the mixture heats, place 1/2 clove of minced garlic and 1/4 teaspoon salt into each sterile half-pint jar (double amounts for pint jars).
  6. Pack the hot pepper strips into the jars, covering them with the hot vinegar mixture and leaving 1/2-inch headspace.
  7. Wipe jar rims clean, adjust lids, and process in a boiling-water canner according to altitude guidelines.

Nutrition Facts

Servings 9

Amount Per Serving
Calories 1091.4kcal
% Daily Value *
Total Fat 2.4g4%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 21976.8mg916%
Total Carbohydrate 266.3g89%
Dietary Fiber 19.9g80%
Sugars 243.4g
Protein 7.9g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Processing Times: Process half-pints or pints in a boiling-water canner for 5 minutes at 0&# 226;ÂÂ1,000 ft altitude, 10 minutes at 1,001âÂÂ6,000 ft, and 15 minutes above 6,000 ft.

Storage: Store processed jars in a cool, dark place for up to 1 year. Once opened, refrigerate and consume within 1 month.

Variations: Use a mix of red, yellow, and orange bell peppers for visual appeal. Add mustard seeds or red pepper flakes for extra flavor.

Safety: Ensure jars and lids are properly sterilized before use to prevent spoilage.

Keywords: pickled, bell peppers, preserving, canning, vinegar, sugar, garlic, vegan, condiment, snack, homemade, pantry staples, gift ideas, vegetable preservation, boiling water bath, tangy, crisp, summer produce, easy recipes
Recipe Card powered by WP Delicious