Pickled Sweet Peppers
Pickled Sweet Peppers are a burst of flavor, combining sweetness and tanginess that elevates any dish. Perfect for sandwiches, salads, or as a vibrant side, these colorful peppers are easy to make and ideal for both summer picnics and cozy winter meals. With the right balance of spices and a bit of patience, you can create a delightful homemade treat that not only impresses but also lasts for up to a year in your pantry. This recipe is customizable too, allowing you to adjust the heat by incorporating hot peppers if desired. Enjoy them fresh from the jar or as a unique gift for fellow food lovers.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: Approximately 12 servings (1 tablespoon each) 1x
- Category: Condiment
- Method: Canning
- Cuisine: American
Ingredients
Scale
- 4 1/2 to 5 pounds bell peppers (red, green, orange)
- 1 large onion
- 6 cups cider vinegar
- 2 cups white vinegar
- 6 cups granulated sugar
- 8–10 cloves garlic (smashed)
- 1 tablespoon pickling or kosher salt
- 1/2 tablespoon turmeric powder
- 1 tablespoon whole peppercorns
- 1 teaspoon mustard seed
- 1 teaspoon celery seed
Instructions
- In a large pot, combine pickling salt, cider vinegar, white vinegar, water, sugar, garlic cloves, turmeric powder, peppercorns, mustard seed, and celery seed. Bring to boil.
- Sterilize jars in a canning pot.
- Pack sliced peppers and onions into jars; pour brine using a wide-mouth funnel.
- Wipe jar rims clean; seal with lids.
- Process in a water bath for about 15 minutes.
- Cool jars completely on the counter; let sit for at least three weeks before enjoying.
Nutrition
- Serving Size: 1 serving
- Calories: 25
- Sugar: 6g
- Sodium: 200mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: <1g
- Cholesterol: 0mg
Find it online: https://madebykiara.com/pickled-sweet-peppers/