Pickled Sweet Peppers

Pickled Goods, Southern Sides

These quick pickled sweet peppers are sweet and salty and tangy and amazing. They’re crunchy and a great garnish to salads, casseroles, and more.


Growing up in the south, you are either going to visit a vegetable garden or grow your own one day. My mom grew up on a farm helping my grandparents plant, water, hoe, and harvest vegetables each year. It was hard work (which she didn’t always appreciate) but worth the bountiful results.

I grew up learning about farm life myself but never had to do as much of the garden labor as my mom. However, I really enjoyed the fresh vegetables served at family meals. My mom and grandparents tried their green thumbs at planting sweet peppers in large tubs or container gardens.

They simply planted the young plants in rich, fertilized soil, watered the plants, and gathered the peppers as they ripened. Easy peasy…lemon squeezy! Beautiful green, red, yellow, and orange peppers ready to be sliced and diced for culinary delights.

As an adult when I moved home from Australia, I even tried my hand at planting all kinds of veggies in container pots, including sweet peppers. They children and I enjoyed planting and watching them grow. I used the veggies as a teaching tool about responsibility and hard work.

When the peppers were ripe, we savored the fruits (or should I say vegetables) of our labors.

Pickled Sweet Peppers In The Refrigerator

These sweet treats can be stored in the fridge and brought out to enjoy hours after making them, or serve them up a day or week later or even longer. This quick pickle recipe helps them stay fresh and crisp as long as continuously refrigerated.

How long will these keep in the refrigerator?

Quick vinegar peppers can last for weeks in the fridge but will eventually lose their crispness and become soft. Since these peppers are so scrumptious, that probably won’t be an issue. They will disappear before you know it!

sweet peppers that are sliced, with pickled jalapenos and pickled cabbage

Things To Remember When Pickling Vegetables And Fruits

  • Use only non-reactive pans like stainless steel, enamelware or glass.
  • Avoid aluminum, copper, brass, and cast iron.
  • Use only fresh (not frozen), undamaged, and unspoiled fruits or vegetables.
  • Always clean produce thoroughly.
  • Cut uniform sizes, ideally small enough to both fit in a jar and keep bite sized for eating purposes.
  • Prepare and measure out everything (from brine to veggie or fruit prep) before heating brine.
  • Wash containers and jars well and let air dry. You can put quick pickles in any airtight container, but the jar is classic.
slicked sweet peppers in a container

What types of foods can you serve these sweet peppers on?

You can enjoy your peppers right out of the jar for a veggie snack or add them to other foods for flavoring and that extra touch of pizzazz!

  • Use them in a salads
  • Add them to your favorite sub sandwich
  • Include in your pimento cheese recipe
  • Use in soups or casseroles
  • Add them as a garnish and finishing touch to a savory dish

Here’s why you boil the vinegar before pickling

Boiling the vinegar makes it hot enough to penetrate what is being pickled. It’s the same principle seen in making tea; hot water steeps more intensely than cold.

Careful! Over-boiling causes vinegar’s flavoring and pickling abilities to evaporate.

Ingredients

  • 10-15 sweet peppers (red, yellow, orange), cut into coins
  • 1/4 teaspoon mustard seed, whole
  • 1/4 teaspoon turmeric, ground
  • 1/4 each yellow onion, thinly sliced
  • 1 each shallot, thinly sliced

Ingredients

Pickle Brine for Pickled Sweet Peppers

  • 1 cup white wine vinegar
  • 1 cup water
  • 2 tablespoons sugar
  • 1 tablespoon salt
sweet peppers in pickle brine waiting to be pickled

Directions

Preparing the Sweet Peppers

  1. Wash sweet peppers. You’re going to use enough (depending on the specific size) in this recipe to fill a 16 oz. jar.
  2. Add the peppers, mustard seed, turmeric, yellow onion, and shallot into your jar. Don’t worry that the spices settle at the bottom, they will rise up again and evenly distribute their flavor when you add the brine.

Directions

Preparing the Brine

  1. Mix the vinegar, water, salt, and sugar in a stainless steel pan and bring to a boil.
  2. As soon as it reaches a good boil, pour it over the sweet pepper mixture in the jar until the peppers are just covered.
  3. Put the top on immediately and put into the refrigerator.

Note: The pepper seeds are okay to leave since these peppers are sweet. However, they can be removed for aesthetic purposes.

person holding jar of pickled sweet peppers

Pickled Sweet Peppers

5 from 1 vote
Print Pin Rate
Course: Side Dish
Cuisine: Southern
Keyword: pickling
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 1 jar
Calories: 147kcal

Ingredients

  • 10-15 each sweet peppers red, yellow, orange, cut into coins
  • 1/4 tsp mustard seed whole
  • 1/4 tsp turmeric ground
  • 1/4 each yellow onion thinly sliced
  • 1 each shallot thinly sliced

For Brine:

  • 1 cup white wine vinegar
  • 1 cup water
  • 2 tbsp sugar
  • 1 tbsp salt

Instructions

  • Wash the sweet peppers. You're going to use enough (depending on the specific size) in this recipe to fill 16 oz. jar.
  • Add the peppers, turmeric, mustard seed, yellow onion, and shallot into your jar. Don't worry that the spices settle at the bottom, they will rise up again and evenly distribute their flavor when you add the brine.

Preparing the Brine:

  • Mix the vinegar, water, salt, and sugar in a stainless steel pan and bring to a boil.
  • As soon as it reaches a good boil, pour it over the pepper mixture in the jar until the peppers are just covered.
  • Put the top on immediately and put into the refrigerator.

Notes

NOTE: The seeds are okay to leave since these peppers are sweet. They can be removed for aesthetic purposes if desired.

Nutrition

Calories: 147kcal | Carbohydrates: 26g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 7008mg | Potassium: 93mg | Sugar: 25g | Vitamin A: 313IU | Vitamin C: 14mg | Calcium: 14mg | Iron: 1mg

2 Comments

  1. 5 stars
    This recipe looks delicious! Do the seeds make the peppers sweeter? Thank you for sharing!

    • Rachel Norman

      They are actually sweet peppers so sweet enough on their own, but the spices make it all come together so well 🙂

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