Pickled peppers are any variety of peppers from the Capsicum family (bell peppers, jalapeños, banana peppers, etc.) that have been preserved in an acidic brine, typically a solution of vinegar and water, along with salt and sugar, and often additional spices. The pickling process not only preserves the peppers but also infuses them with a distinct sweet, sour, and sometimes spicy flavor profile that differs significantly from their raw state.

While this homestyle recipe yields mild, slightly sweet, and tart pickled peppers, you can easily adjust the brine for spicier options. For hot peppers like jalapeños or banana peppers, you might want to slightly increase the sugar to balance the heat or add extra spices like mustard seeds, celery seeds, or even a few garlic cloves for a more complex flavor.

• Sweet Mini Bell Peppers: Our preferred choice for this recipe, using about 1 lb. Their small size makes them ideal for pickling whole, eliminating the need for slicing or deseeding.
• The Brine: The heart of any pickled dish! This recipe uses a balanced water, vinegar, sugar, and salt solution. This classic combination delivers that signature sweet and sour tang. Feel free to experiment with additional flavorings like dill, garlic, or peppercorns to customize your brine.
• Oil: Used initially for quickly roasting the peppers to slightly char their skins and wilt them, which helps them absorb the brine better. The remaining oil then becomes part of the flavorful brine, adding a subtle richness.

Absolutely! While mini bell peppers are excellent for their convenience and mild flavor, this recipe is incredibly adaptable. You can use regular-sized bell peppers (red, yellow, orange, or green), which you’ll want to slice into strips or rings before proceeding with the recipe. If you prefer a bit of heat, try pickling jalapeños, banana peppers, or even pepperoncini. For hotter peppers, you might consider adjusting the sugar content slightly to balance the spice. Always ensure your peppers are thoroughly washed and dried, regardless of type.

While I haven’t personally tested this recipe with honey or sugar substitutes, I generally don’t recommend it for pickling. Honey can significantly alter the distinct sweet and sour flavor profile of the brine, introducing its own floral notes. Sugar substitutes, on the other hand, may not provide the necessary balance to the vinegar and can sometimes leave an “off” aftertaste. If you do decide to experiment, please leave a comment to share your results and how your pickled peppers turned out!

Don’t throw away that flavorful brine! It’s a fantastic resource for quick refrigerator pickles. Simply slice raw cucumbers as desired (rounds or spears work great) and submerge them in the leftover brine. Let them chill in the refrigerator for a few days to absorb the flavors, and you’ll have a delightful new batch of pickles! Many people also use leftover brine for pickled eggs. Hardboil and cool your desired number of eggs, peel and rinse them, then submerge them in the brine for a few days before enjoying. However, I recommend reusing the brine only once, as its tartness and preservative qualities will diminish with each use, potentially leading to a less flavorful and less safely preserved end product.

Yes, pickled peppers can be a healthy addition to your diet! Bell peppers themselves are packed with vitamins (especially Vitamin C and A), antioxidants, and fiber. While the pickling process adds sugar and salt, it can also create beneficial probiotics if the peppers undergo fermentation (though this quick pickle recipe is less about fermentation and more about preservation through acidity). Enjoyed in moderation, they offer a flavorful way to boost your vegetable intake and add healthful benefits to your meals.

The culinary applications for pickled peppers are incredibly diverse! They can serve as a bright and tangy side dish to rich main courses like beef, chicken, or salmon, or even alongside potato-based entrees. For a quick upgrade, slice them and add them as a topping to your favorite burgers, sandwiches, or hot dogs. They’re also fantastic tossed onto nachos or added to a vibrant salad. For a unique twist, chop them finely and mix them into homemade or store-bought pimento cheese spread. Don’t be afraid to experiment – their sweet and tart kick can enhance a wide array of dishes!

Once your peppers are submerged in the brine and the jars are sealed, they should be stored in the refrigerator. In the fridge, these quick pickled peppers will typically keep for 1-2 months. The key to their longevity and safety is ensuring that the peppers remain continuously submerged in the brine. As long as they maintain a good flavor, a firm (not mushy) texture, and show no signs of spoilage, they are safe to eat. Always use clean jars and lids for storage to maximize freshness.

I do not recommend freezing peppers that have been roasted whole or soaked in brine. Freezing can significantly alter the texture of the bell pepper, making it mushy and less appealing once thawed, which detracts from the delightful crispness of pickled peppers. It’s best to enjoy them fresh from the refrigerator within their recommended storage period.

Ingredients:

Marinade:

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  In a large pot, heat the oil over high heat until shimmering. Add the whole, washed, and dried mini bell peppers and toss to coat for about a minute, until skins are slightly charred and peppers begin to wilt. Remove the peppers with a slotted spoon and carefully pack them into clean, sterilized mason jars.
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  To the same pot (with the remaining oil), add the water, sugar, salt, and vinegar for the marinade. Bring the mixture to a rolling boil, stirring until the sugar and salt are fully dissolved.
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  Carefully pour the hot brine over the packed peppers in the jars, ensuring they are completely submerged. Cover tightly with lids and allow the pickled peppers to cool undisturbed at room temperature. Once cooled, transfer them to the refrigerator. These refrigerator pickles are best enjoyed after a few days to allow flavors to meld, and will keep for up to 1 month.

Nutrition per serving