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Pickled Sweet Peppers Recipe

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4 from 6 reviews

  • Author: Eliza
  • Total Time: 45 minutes plus 3-4 weeks resting time
  • Yield: 8 servings
  • Diet: Vegetarian

Description

This classic Pickled Sweet Peppers recipe offers a vibrant, tangy, and slightly sweet preserve perfect for adding a burst of flavor to sandwiches, salads, and charcuterie boards. Using a blend of red, green, and orange bell peppers combined with aromatic garlic and spices, these pickles are preserved in a balanced brine of cider and white vinegars with sugar. The peppers are sliced thinly, packed into sterilized jars, and processed via water bath canning to ensure shelf stability and enhanced flavor development over time.

Ingredients

Pickling Brine

  • 1 tablespoon pickling or kosher salt
  • 6 cups cider vinegar
  • 2 cups white vinegar
  • 4 cups water
  • 6 cups granulated sugar
  • 8-10 cloves garlic, smashed
  • 1/2 tablespoon turmeric powder
  • 1 tablespoon whole peppercorns
  • 1 teaspoon mustard seed
  • 1 teaspoon celery seed

Vegetables

  • 4 1/2 to 5 pounds red, green, and orange bell peppers, sliced 1/4-inch thick
  • 1 large onion, halved and sliced thinly

Instructions

  1. Prepare the brine: In a large pot over medium-high heat, combine the pickling salt, cider vinegar, white vinegar, water, granulated sugar, smashed garlic cloves, turmeric powder, whole peppercorns, mustard seed, and celery seed. Bring the mixture to a rolling boil to dissolve the sugar and release the flavors of the spices.
  2. Sterilize jars: Using a 16-quart canning pot or similar large pot, sterilize your canning jars and lids by submerging them in boiling water for several minutes to prevent contamination and prolong shelf life.
  3. Pack the vegetables: Evenly distribute the sliced bell peppers and thinly sliced onions into the sterilized jars, pressing down firmly to compact them well. The peppers and onions will rise during processing, so pack densely to maximize the jar contents.
  4. Add the pickling brine: Using a wide-mouth funnel for ease, ladle the hot pickling brine over the packed vegetables in each jar, leaving a 1/2-inch headspace from the rim. Remove any trapped air bubbles using a non-metallic spatula or chopstick. Wipe the jar rim clean with a damp paper towel to ensure proper sealing. Center the sterilized lid on top and screw on the band until fingertip-tight.
  5. Process in water bath: Place the filled jars into a boiling water bath canner, ensuring they are fully submerged with at least 1 inch of water above the jar tops. Process for 15 minutes, adjusting the time as needed based on your altitude to ensure safe preservation.
  6. Cool and store: Carefully remove the jars from the water bath and place them on a towel on the countertop to cool completely—this usually takes about 24 hours. For best flavor, allow the pickled peppers to mature for 3 to 4 weeks before consuming. Store unopened jars in a cool, dry place for up to one year. After opening, refrigerate and consume within a reasonable timeframe.

Notes

  • Adjust processing time for high altitudes to ensure food safety during water bath canning.
  • Allowing the pickled peppers to rest for 3 to 4 weeks significantly improves flavor development and texture.
  • Use fresh, firm bell peppers for the best crunch and color retention.
  • Sterilizing jars properly is essential to prevent spoilage and extend shelf life.
  • Store opened jars in the refrigerator and consume within a few weeks.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Pickling
  • Method: Water Bath Canning
  • Cuisine: American

Find it online: https://recipekind.com/pickled-sweet-peppers-recipe/