Pickled Red Peppers
Brighten your pantry with the bold, tangy flavors of Pickled Red Peppers, a simple homemade recipe that transforms crisp red bell peppers into a zesty, versatile condiment. Infused with garlic, black peppercorns, mustard seeds, and a touch of sweetness from granulated sugar, this quick pickling process takes just 25 minutes of prep and cook time. Perfect as a colorful topping for sandwiches, salads, or charcuterie boards, these pickled peppers are marinated in a vinegar-based brine to deliver a punch of vibrant flavor with every bite. With easy-to-store sterilized jars and a shelf life of up to three weeks in the refrigerator, these pickled creations are a must-try for adding a gourmet touch to your everyday meals.
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Recipe Information
Ingredients
- 4 large red bell peppers
- 2 cups white vinegar
- 1 cup water
- 1 tablespoon granulated sugar
- 1 tablespoon salt
- 4 garlic cloves
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
- 1 bay leaf
Instructions
1. Wash and dry the red bell peppers. Remove stems and seeds, then slice the peppers into thin strips about 1/4 inch wide.
2. Peel the garlic cloves and cut each clove in half.
3. In a medium-sized saucepan, combine white vinegar, water, granulated sugar, and salt. Place the pan over medium heat and stir until the sugar and salt have dissolved completely.
4. Add garlic cloves, black peppercorns, mustard seeds, and bay leaf to the saucepan with the vinegar mixture. Bring the mixture to a gentle boil.
5. Carefully add the sliced red peppers to the boiling vinegar mixture. Stir occasionally and cook for about 5 minutes, ensuring that the peppers are submerged and heated through.
6. Remove the saucepan from the heat and let the mixture cool slightly for about 5 minutes.
7. Using sterilized jars, pack the cooked peppers into the jars, ensuring that you divide the garlic and spices evenly. Pour the pickling liquid over the peppers, leaving about 1/2 inch of headspace at the top of each jar.
8. Seal the jars with lids and let them cool to room temperature before refrigerating.
9. Allow pickled peppers to marinate in the refrigerator for at least 24 hours before using to enhance the flavors.
10. Store the pickled red peppers in the refrigerator for up to three weeks. Enjoy them as a zesty condiment on your favorite dishes!
Nutrition Facts
Calories |
198 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.8 g | 2% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2927 mg | 127% | |
| Total Carbohydrate | 41.5 g | 15% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 27.4 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 84 mg | 6% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 1137 mg | 24% | |
*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.
