Quick Pickled Sweet Peppers
Bright, tangy pickled sweet peppers that are ready to enjoy after 24 hours, perfect for sandwiches, antipasto boards, or to add brightness to meals.
Ingredients
Main Ingredients
- 3-4 large Sweet bell peppers, mixed colors Use any sweet variety like Cubanelle or large frying peppers.
- 1 cup Vinegar (white, apple cider) Apple cider adds fruitiness; apple cider vinegar is milder.
- 0.5-0.75 cup Sugar Adjust based on desired sweetness; can swap for honey.
- 1 tsp Salt
- 1 tsp Black peppercorns
- 1 tsp Mustard seeds Optional.
- 0.5 tsp Red pepper flakes Optional for spice.
- 1 leaf Bay leaf Optional.
- 0.5-1 cup Water To adjust acid strength if desired.
Instructions
Preparation
- Wash and core the sweet peppers. Slice them into rings, strips, or bite-sized pieces with uniform thickness.
Making the Brine
- In a medium pot, combine vinegar, sugar, salt, and any chosen spices. Heat over medium until the sugar dissolves and the mixture comes to a simmer.
Coating the Peppers
- Add the sliced peppers to the pot and stir to coat them fully in the hot brine. Heat through for 1-2 minutes, ensuring they soften slightly but remain crisp.
Cooling and Jarring
- Remove the pot from heat and let the peppers and brine cool to room temperature. Transfer the mixture into clean jars, pressing down to submerge the peppers.
Resting
- Refrigerate the jars and allow them to sit for at least 24 hours before using. Flavor improves with time, reaching peak taste after 48-72 hours.
Notes
Store in the fridge in a sealed jar. They last 3-4 weeks when refrigerated. Avoid freezing as it changes the texture. Use clean utensils to prevent contamination.