Description

This Pickled Peppers recipe features crunchy bell peppers preserved in a tangy and slightly sweet pickling brine infused with mustard seeds, celery seeds, turmeric, and red pepper flakes. Perfect as a zesty condiment or addition to salads, sandwiches, and charcuterie boards, these pickled peppers require minimal preparation and a simple stovetop method to deliver bright, flavorful results.

Ingredients

Scale

Pickled Peppers Ingredients

1 pound bell peppers (red, yellow, or orange), sliced into 1-inch pieces
1 cup distilled white vinegar
1 cup water
1/2 cup sugar
1 tablespoon salt
1 teaspoon mustard seeds
1 teaspoon celery seeds
1/2 teaspoon turmeric
1/4 teaspoon red pepper flakes

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Instructions

Prepare the peppers: Cut the bell peppers into 1-inch pieces and set them aside on a clean surface or plate to use once the pickling liquid is ready.
Make the pickling liquid: In a large pot over medium heat, combine distilled white vinegar, water, sugar, salt, mustard seeds, celery seeds, turmeric, and red pepper flakes. Stir continuously until the sugar and salt have completely dissolved and the mixture comes to a gentle boil.
Pour over peppers: Place the sliced pepper pieces into a clean glass jar or container. Carefully pour the hot pickling liquid over the peppers, fully submerging them to ensure even pickling.
Seal and store: Secure the jar with a tight-fitting lid. Allow the jar to cool to room temperature. Refrigerate the jar and let the peppers pickle for at least 2 weeks before serving to develop optimal flavor. The pickled peppers can be stored in the refrigerator for several months.

Notes

Use a variety of bell pepper colors to create a vibrant and visually appealing jar of pickled peppers.
Ensure the peppers are fully submerged in the brine to avoid spoilage.
Store the pickled peppers in the refrigerator; this recipe uses a quick-pickling method that does not require canning.
Pickled peppers improve in flavor over time, so wait at least 2 weeks before tasting.
Adjust spice levels by increasing or decreasing red pepper flakes according to your heat preference.