Pickled Peppers

Pickled Peppers

2
Love2c0ok 0

"These are great plain or even on a sandwich!"

Ingredients 8 h 20 m {{adjustedServings}} servings 62 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 62 kcal
  • 3%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 14.7g
  • 5%
  • Protein:
  • 0.6 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 70 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

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  1. Combine water, vinegar, sugar, and salt in a saucepan; bring to a boil. Add red bell peppers to the boiling water mixture, reduce heat to medium-low, and simmer until peppers are softened, 8 to 10 minutes.
  2. Transfer red bell peppers and liquid to jars, cover with lids, and refrigerate, 8 hours to overnight.
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Reviews 2

  1. 2 Ratings

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LilSnoo
10/28/2014

Yum yum yum! This is my first time pickling peppers and what's not to love?! Very simple to make. The hardest part is letting them sit in the fridge overnight. I made a slight change to the recipe - I used only 1/4 c of sugar instead of 1/3 c and that was plenty sweet for my tastes. I also found it easier to cut the peppers in quarters instead of halves. The liquid level was a little low once poured into the jar. The peppers weren't completely covered, but that was fine because I just ate a couple peppers the next day and that solved the problem. :) I later served these on a meat and cheese tray. Thanks for the great recipe Love2C0ok!

Buckwheat Queen
1/18/2015

These are what they claim to be "great plain or on a sandwich". They were also very easy to make. The whole family enjoyed them. I only used half the sugar and may cut it down even more the next time as even at half I thought they were a bit too sweet. I also added two hot peppers but that had very little effect. We did like the outcome and I'll keep some on hand in the fridge for snacks and quick lunches. Thank you Love2c0ok for the recipe.