Description
This Pickled Peppers recipe features vibrant red, yellow, or orange bell peppers preserved in a tangy, sweet, and mildly spiced pickling brine. Perfect as a zesty condiment or snack, these pickled peppers develop deep flavor after two weeks of refrigeration.
Ingredients
Scale
Pickled Peppers
- 1 pound bell peppers (red, yellow, or orange), sliced into 1-inch pieces
Pickling Liquid
- 1 cup distilled white vinegar
- 1 cup water
- 1/2 cup sugar
- 1 tablespoon salt
- 1 teaspoon mustard seeds
- 1 teaspoon celery seeds
- 1/2 teaspoon turmeric
- 1/4 teaspoon red pepper flakes
Instructions
- Prepare the peppers: Cut the bell peppers into 1-inch pieces and set them aside while you prepare the pickling liquid.
- Make the pickling liquid: In a large pot, combine the distilled white vinegar, water, sugar, salt, mustard seeds, celery seeds, turmeric, and red pepper flakes. Bring the mixture to a boil over medium heat, stirring occasionally until the sugar and salt completely dissolve.
- Pour over peppers: Place the sliced peppers in a clean glass jar or container. Carefully pour the hot pickling liquid over the peppers, making sure they are fully submerged.
- Seal and store: Close the jar with a tight-fitting lid and allow it to cool to room temperature. Once cooled, store the jar in the refrigerator and let the flavors develop for at least 2 weeks before serving for best taste.
Notes
- Use a clean, sterilized glass jar to ensure longer preservation.
- The longer the pickled peppers sit, the more flavorful they become.
- Adjust red pepper flakes to your preferred heat level.
- Pickled peppers can be stored refrigerated for up to 2 months.
- If you prefer crisper peppers, reduce soaking time to 1 week but flavor will be milder.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: American
