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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 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.
Try Your Peppers with Our Pimento Cheese Dip!
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
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!
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.
Here’s why you boil the vinegar before pickling
Boiling the vinegar makes it hot enough to penetrate the cuke (or whatever 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
Pickle Brine for Pickled Sweet Peppers
- 1 cup white vinegar
- 1 cup water
- 2 tablespoons sugar
- 1 tablespoon salt
Directions
Preparing the Sweet Peppers
- Wash sweet peppers. You’re going to use enough (depending on the specific size) in this recipe to fill a 16 oz. jar.
- 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.
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 sweet pepper mixture in the jar until the peppers are just covered.
- 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.
Other quick pickles you will enjoy!
Pickled Sweet Peppers
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 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.
This recipe looks delicious! Do the seeds make the peppers sweeter? Thank you for sharing!
They are actually sweet peppers so sweet enough on their own, but the spices make it all come together so well 🙂
How long should I wait to partake in these beauty’s? I just made 3 jars.
Hi Jason, 24 hours is usually enough time to wait before you start enjoying the pickled peppers. By 48 though, they’ll definitely be at full flavor! Enjoy!
Great recipe and fantastic way to use up peppers. I wouldn’t change a thing except double the recipe next time!