Dilled Pickled Peppers
Add a zesty twist to your homemade pickles with this vibrant recipe for Dilled Pickled Peppers! Featuring a colorful mix of sweet and tangy peppers, fresh dill, and a perfectly spiced brine infused with garlic, mustard seeds, and optional red pepper flakes, these pickled peppers are bursting with bold flavor. Ready in just 30 minutes, this small-batch recipe is ideal for snacking, topping sandwiches, or adding a garnish to your favorite dishes. With simple canning techniques and a refrigerator-friendly storage option, these pickled peppers are as easy to make as they are to enjoy. Make them your go-to for a crunchy, savory treat with a hint of heat!
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Recipe Information
Ingredients
- 1 pound Assorted peppers (bell, banana, or mini sweet peppers)
- 6 sprigs Fresh dill sprigs
- 4 cloves Garlic cloves
- 2 cups White vinegar
- 2 cups Water
- 2 tablespoons Granulated sugar
- 2 tablespoons Kosher salt
- 1 teaspoon Mustard seeds
- 1 teaspoon Black peppercorns
- 0.5 teaspoon Crushed red pepper flakes (optional)
Instructions
Wash the peppers thoroughly. Remove stems, and if desired, slice into rings or leave whole for smaller peppers.
Peel and lightly crush the garlic cloves.
Sterilize two 1-pint glass jars (or equivalent in smaller jars) by boiling them in water for 10 minutes. Let dry completely.
Place 3 sprigs of dill and 2 garlic cloves into each jar.
Pack the peppers tightly into the jars, leaving about 1/2 inch of headspace at the top.
In a medium saucepan, combine the white vinegar, water, sugar, kosher salt, mustard seeds, black peppercorns, and red pepper flakes (if using). Bring the mixture to a boil over medium-high heat, stirring until the sugar and salt dissolve.
Carefully pour the hot brine into the jars, covering the peppers completely while leaving 1/2 inch of headspace. Use a small knife or skewer to release any air bubbles by gently moving it around the inside edges of the jars.
Wipe the jar rims clean with a damp cloth and seal with sterilized lids and rings.
Let the jars cool to room temperature before refrigerating. For the best flavor, allow the peppers to pickle for at least 3 days before serving.
Store in the refrigerator for up to 2 months and enjoy your dilled pickled peppers in various dishes or as a crunchy snack!
Nutrition Facts
Calories |
80 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.4 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 895 mg | 39% | |
| Total Carbohydrate | 19.1 g | 7% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 12.5 g | ||
| Protein | 1.8 g | 4% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 47 mg | 4% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 299 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
