HOW DO YOU MAKE PICKLED PEPPERS RECIPES

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PICKLED PEPPERS RECIPE | ALLRECIPES



Pickled Peppers Recipe | Allrecipes image

These are great plain or even on a sandwich!

Provided by Love2c0ok

Categories     Side Dish    Sauces and Condiments    Canning and Preserving Recipes    Pickled

Total Time 8 hours 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 6 servings

Number Of Ingredients 5

1 cup water
½ cup distilled white vinegar
? cup white sugar
kosher salt to taste
3 red bell peppers, halved, or more to taste

Steps:

  • Combine water, vinegar, sugar, and salt in a saucepan; bring to a boil. Add red bell peppers to the boiling water mixture, reduce heat to medium-low, and simmer until peppers are softened, 8 to 10 minutes.
  • Transfer red bell peppers and liquid to jars, cover with lids, and refrigerate, 8 hours to overnight.

Nutrition Facts : Calories 61.8 calories, CarbohydrateContent 14.7 g, FatContent 0.2 g, FiberContent 1.2 g, ProteinContent 0.6 g, SodiumContent 70.2 mg, SugarContent 13.5 g

BEST PICKLED PEPPERS RECIPE - HOW TO MAKE PICKLED PEPPERS



Best Pickled Peppers Recipe - How To Make Pickled Peppers image

This pickled pepper recipe is awesome because it is versatile! You can use any type of pepper, from sweet bells to spicy, fruity habaneros.

Provided by Justin Sullivan

Categories     snack

Total Time 4 hours 30 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 2-3 cups

Number Of Ingredients 7

3/4 c.

distilled white vinegar

1 1/2 tbsp.

kosher salt

1 1/2 tbsp.

sugar

3

garlic cloves, crushed and peeled

2 tsp.

mustard seeds

2 tsp.

fennel seeds

2 c.

sliced peppers, such as jalapeño, banana or fresnos (approx. 6oz)

Steps:

  • In a small saucepan combine vinegar, salt, sugar, garlic, mustard seed, fennel seed and 1 cup water. Stir to dissolve the salt and sugar then cover and bring to a boil. Remove from the heat and let steep and cool completely. Place the peppers in a jar or other airtight container and pour the brine over top. Seal the jar and give the peppers a good shake to distribute the liquid and aromatics. Refrigerate at least 4 hours and up to a week.

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