Pickled peppers are a tangy, vibrant addition to your pantry, perfect for brightening up meals during winter months. This recipe yields jars of colorful and flavorful pickles that are quick to use in sandwiches, salads, or as a side dish. Harvest the bounty of your garden or local market, and relish the crunchy goodness. Just be aware that they’ll be best enjoyed in moderation due to their salt and sugar content.
Why This Recipe Is Helpful
- Provides a simple way to preserve seasonal produce.
- Adds a punch of flavor to many dishes throughout the year.
- A colorful, homemade gift ideal for friends and family.
Best For
Home cooks looking to create their own pantry staples and add zest to everyday meals will enjoy this recipe.
Be Careful If
Those watching their sodium intake may need to limit how often they consume these pickled peppers.
Ingredients
- 3 kg (about 6.6 lbs) sweet red peppers, peeled and sliced
- 10 cloves garlic, sliced
- A bunch of celery
- Marinade:
- 1 liter (4 cups) water
- 200 ml (approximately ¾ cup) vegetable oil
- 2.5 tbsp (about 40 g) heaping salt
- 5 tbsp (about 60 g) heaping sugar
- 100 ml (about ⅓ cup) 9% vinegar (6 tbsp)
- 5 bay leaves
- 25-30 black peppercorns
Ingredient Notes
- Use fresh, crisp peppers for the best texture.
- Adjust the amount of garlic based on your preference for garlic flavor.
- Any mild, sweet vinegar can be used as a substitute for the 9% vinegar.
Kitchen Tools Needed
- Large pot
- Sterilized jars with lids
- Spoon for stirring
- Cloth for covering the jars during sterilization
Step-by-Step Instructions
- In a large pot, combine the water, vegetable oil, salt, sugar, vinegar, bay leaves, and black peppercorns to create the marinade. Bring to a boil.
- Add the celery to the boiling marinade to infuse flavor.
- Blanch the sliced red peppers in the boiling marinade for 3-4 minutes, gently pressing them down to ensure they are submerged.
- Remove the blanched peppers and pack them tightly into sterilized jars, layering with garlic slices and fresh celery.
- Pour the hot marinade over the peppers in the jars, ensuring they are fully covered.
- Add 5-6 black peppercorns on top of each jar for extra aroma.
- Seal the jars with sterilized lids.
- Place the sealed jars in a larger pot, cover them with a cloth, and fill the pot with hot water up to the neck of the jars.
- Sterilize the jars in boiling water for 15-20 minutes for liter jars and 10-15 minutes for half-liter jars.
- Remove the jars, seal them tightly once again, and let them cool completely in a warm spot before transferring to a pantry or cellar for storage.
Pro Tips
- Ensure jars and lids are properly sterilized to prevent spoilage.
- Aim for uniform slices of peppers to ensure even pickling.
- Taste the marinade before pouring over the peppers; adjust seasonings if desired.
Lighter Swaps
The original version maintains its best flavor profile; however, you could use a lighter oil, like olive oil, if preferred.
Common Mistakes
- Not fully packing the jars which can lead to insufficient pickling.
- Skipping the sterilization step, risking spoilage.
Serving Suggestions
These pickled peppers can be served with cheese platters, as a sandwich topping, or tossed into salads.
Storage Instructions
Store the sealed jars in a cool, dark place for optimal preservation.
Nutrition Estimate
Calories: 50
Protein: 1 g
Carbs: 7 g
Fat: 3 g
Values are estimates and may vary by ingredients and portion size.
Recipe Summary
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: Varies based on jar size
Cuisine: Preserving
Course: Condiment
Calories: 50 per serving
Frequently Asked Questions
1. How long do pickled peppers last?
Stored properly, pickled peppers can last up to a year.
2. Can I reduce the amount of salt or sugar in the recipe?
While you can adjust the salt and sugar, it may change the flavor and preservation quality.
3. Do I need to refrigerate pickled peppers?
No, as long as they are properly stored in a cool, dark place, refrigeration is not necessary.
For more delicious ideas, consider trying this creamy butternut squash risotto to complement your meals!
