Pickled Sweet Peppers
Servings: 32 servings
Calories: 12kcal
Pickled Sweet Peppers are tart, sweet, and just a little spicy. These are so easy to make and there's no canning experience needed at all! If you can boil water and slice sweet peppers into rings, you've got this!
Print Recipe
Ingredients
- 1 1/2 pounds long sweet peppers, cut into 1/4 inch rings
- 2 cups vinegar
- 1 cup water
- 2 tablespoons white sugar
- 2 teaspoons sea salt
- 1/2 teaspoon dried red chili flakes, optional
Instructions
- Start by washing the peppers by hand under cold running water. Gently rub the skin by massaging the pepper in your hand to get a thorough clean.
- Lay the pepper flat and start cutting from the bottom end into 1/4 inch slices. Discard the heavily seeded part of the pepper. Once sliced, set the peppers aside.
- Next, add the vinegar, water, sugar, salt, and dried red chili flakes to a sauce pan. Bring to a full boil. While the brine is boiling, wash your jars with hot soapy water and rinse them very well. You will need two 500mL/16 ounce/1 pint jars.
- Stuff the pepper rings into the jars. You will have to really push them in there!
- Pour the hot brine into the jars. Fill them all the way up, leaving about a 3/4 inch headspace.
- Screw on a lid and allow the jars to rest for a few hours to cool. Once cooled, keep refrigerated. Pickled Sweet Peppers will last two to three months.
Notes
This recipe can be halved. Keep peppers refrigerated.
Nutrition
Calories: 12kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 147mg | Potassium: 46mg | Fiber: 1g | Sugar: 2g | Vitamin A: 675IU | Vitamin C: 27mg | Calcium: 3mg | Iron: 1mg