Pickled Sweet Peppers are easy to make with sliced peppers, onion, vinegar, sugar, and simple spices. They’re sweet, tangy and crunchy. Sealed jars will last up to 18-months.
Pickled peppers are perfect for sandwiches, toppings for pizza, omelets, and charcuterie boards. It’s a great way to preserve peppers when you have an abundance of them! This is my MOST popular canning recipe!
This pickled peppers recipe is one of my most popular canning recipes! Sealed jars will last up to 18-months on pantry shelves.
We always grew a large vegetable garden and tried to preserve everything we could. Not only were those jars of Marinara Sauce, Raspberry Rhubarb Jam, Mixed Berry Jam, jellies, Bread and Butter Pickles, Refrigerator Dill Pickles and vegetables used for ourselves, often we used them to barter with other farmers.
Pickling peppers is a summer tradition in our household. Place them on top of your favorite ham and cheese sandwich or add to an omelet. You can even serve them with sharp cheddar cheese and crackers. Be sure and try Pickled Red Onions.
Why this recipe works
- Uses simple ingredients – Simple to find ingredients readily available at most grocery stores.
- Flavor – Creates a flavorful, crispy pickled pepper with only a few ingredients.
- Control the ingredients – Making homemade pickled peppers free of preservatives and any additives.
- Stock your pantry – Sealed with jars of homemade pickled peppers that will last up to 18-months.
- Surplus of peppers – The perfect home canning recipe for using a surplus of bell peppers or sweet peppers.
What you’ll need
- Bell peppers – We love a mix of vibrant colors of bell peppers, including green, red, yellow and orange. Cut them in half, remove the seeds and cut into slices.
- Apple cider & white vinegar – These two vinegars mixed together create the perfect flavor combination for the brine for pickling peppers.
- Sugar – Adds just the right amount of sweetness to this recipe.
- Garlic cloves – We save time by purchasing pre-peeled garlic cloves in the refrigerated area in the produce section. Smash each clove with a chef’s knife to maximize the flavor.
- Whole peppercorns, celery seed and mustard seeds – Adds a pop of spice to these peppers.
These pickled peppers are super simple to make and you’ll be enjoying them all year long. As quick as I can make them, they’ve been consumed because they’re so addicting!
Canning equipment we love
- Mason jars – Easily locate them at Tractor Supply stores, Walmart and small independent hardware stores.
- Water bath canner – This large enamelware pot with tools will last a life time of canning. Order it here! You will need to water bath pickles to make shelf stable.
- Jar lifter – This is my favorite Ball jar lifter. It’s heavy duty built and rubber helps grip the canning jars well. You’ll use this to place jars into the water bath canner and remove after they are done.
With very simple canning equipment you’ll be making, jams, jellies, pickles and these Pickled Sweet Peppers.
All you need is the same Ball Water Bath Canner that your grandmother probably used. The same equipment she used, still works just as good today. Ball canning jars have been updated. You can re-use jars, but the lids need to be replaced with each new use.
How to make Pickled Sweet Peppers
- Make the brine – In a large pot combine salt, cider and white vinegars, water, sugar, garlic and spices. Bring to a boil over medium to high heat.
- Sterilize canning jars – Sterilize canning jars (either pint or quart jars) in the dishwasher or in a 16-quart canning pot.
- Stuff jars with peppers – Place the sliced peppers and onions into the jars. Press down to compact and make sure you have plenty of peppers and onions in each jar, as they will rise up to the surface during the processing.
- Add hot brine – Use a ladle to pour the brine into the jars over peppers, leaving a ½-inch headspace. Remove any air bubbles.
- Add seals and bands – Wipe rims clean with clean damp paper towel. Center the seal and apply the bands fingertip tight.
- Process in water bath – Place jars in water bath canner and process for 15 minutes, adjusting for altitude.
- Wait 3-4 weeks – For optimal flavor, let the jars of pickled peppers sit and flavors develop for a few weeks.
Ball Canning has a great guide for anyone just getting going with home canning. They also have a great cookbook. It’s really simple canning sweet peppers and the jars will last unopened for up to 18-months.
More Home Canning and Pickle Recipes
- Bread and Butter Pickles
- Refrigerator Dill Pickles
- Mixed Berry Jam
- Raspberry Rhubarb Jam
- Barbecue Sauce
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Pickled Sweet Peppers
Ingredients
Pickled Sweet Peppers
- 1 tablespoon pickling or kosher salt
- 6 cups cider vinegar
- 2 cups white vinegar
- 4 cups water
- 6 cups granulated sugar
- 8-10 cloves garlic smashed
- ½ tablespoon turmeric powder
- 1 tablespoon whole peppercorns
- 1 teaspoon mustard seed
- 1 teaspoon celery seed
- 4 ½ to 5 pounds red, green, and orange bell peppers sliced ¼-inch thick
- 1 large onion halved and sliced thinly
Instructions
Pickled Sweet Peppers
- In a large pot, make the brine. Place the salt, cider and white vinegars, water, sugar, garlic, and spices in a large pan and bring to a boil over medium to high heat.
- Sterilize your jars in a 16-quart canning pot. Place the sliced peppers and onions into the jars. Press down to compact and make sure you have plenty of peppers and onions in each jar, as they will rise up to the surface during the processing.
- Using a wide-mouth funnel, ladle hot pickling brine over top of the peppers and onions, leaving ½-inch headspace. Remove any air bubbles. Wipe the rim with a clean, damp paper towel. Center the lid on the jar. Apply the band until the fit is fingertip tight.
- Place the jars in a water bath and process for 15 minutes, adjusting for altitude. Remove from the water bath. Allow to cool completely on the counter for 24 hours. For best flavor, let stand for 3 to 4 weeks before enjoying. Store the jars in a cool, dry place for up to 1 year.
- Once opened, store in the refrigerator.
Recipe Notes
Nutrition
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Michael says
Hello. I didn’t go through the older comments to see if anyone asked if you could refrigerate the leftover liquid to can more the next day.
Jessica Robinson says
Pickled peppers liquid can be refrigerated. You can also warm it back up and pour over cucumbers or peppers to make a quick pickle. That would need to be refrigerated.
Elke Munser says
Are the peppers supposed to be peeled or is it okay to leave the skins on/
Jessica Robinson says
No need to peel peppers for canning
Christine Layte says
Do you soak your peppers and onions in a salt solution first?
Jessica Robinson says
No need to do that. Salt is incorporated into the brine.
Brenda says
Can you use frozen peppers?
Jessica Robinson says
No, they would be soggy. You need fresh peppers.
Sharon Stephenson says
Can you use smaller jars (for gifts) for this recipe??
Jessica Robinson says
Yes of course. You can use any size jar you prefer.
Valerie says
I just made this recipe today!
I was wondering if you ever used this brine recipe for pickled beets.
I have a fair amount of brine left and I really don’t want to waste it.
Thanks for the recipe and your excellent instructions!
Jessica Robinson says
Yes!! You can definitely use any leftover brine for pickled beets. Those sound delicious.
Lucky says
Can I add Calcium Cloride or Pickle Crisp
Jessica Robinson says
No need to do so. Pickling salt acts as a preservative and keeps them crisp.
Monica says
Is the 6 cups apple cider vinegar and 2 cups white vinegar and 4 cups water ratio right? Seems like a lot of liquid, not enough salt?
Jessica Robinson says
Yes, the salt amount is correct. Should you decide you want to add more, it certainly won’t hurt. But we usually suggest people try recipes as written first before making any changes.
Amanda Figueredo says
Can you leave the small peppers whole?
Jessica Robinson says
You can certainly try that
Sam says
can you mix sweet peppers like a banana peppers. and hot peppers like hot wax in a jar?
Jessica Robinson says
Yes!! You can use any combination of peppers and onions that you’d like.
Martin says
Can I cut everything in half for a smaller batch?
Jessica Robinson says
There’s a slider on the recipe card that you can use to cut the recipe in half. Yes, you can make a smaller batch.
Charles Patnode says
can I add green tomatoes to the pepper/onion mix to can?
Jessica Robinson says
Hello Charles,
You likely can, though I would consult the Ball Canning Cookbook to double check. The brine should be perfect, but adding tomatoes can change the pH.
Rose says
Hi! Could I add carrot slices to these peppers! I have used this recipe several times with a mix of peppers and it is great but would like to try with carrots if it is safe?
Jessica Robinson says
Hey Rose,
That should be fine to add those! Just consult the Ball Canning cookbook for doing mixed vegetables on processing times.
Dana says
Hi! Can’t wait to try this, I have three big buckets of little peppers and I will can a good bit of them. My question is, when water bathing these do you cover the entire jar with water? I know for some things you do and some you don’t.
Thanks!
Jessica Robinson says
Hello Dana,
There’s more specific canning instructions in the Ball Canning cookbook & guide. You’d want to cover jars with water, just over the lids.
Glynn E Custer says
Excelent sweet peppers
Lorri Ryan says
Finally got a chance to try the peppers and onions after four weeks in the refrigerator. They are absolutely delicious! I will be making them again and again. Thinking about giving them as Christmas gifts 😄
Jessica Robinson says
Oh nice!! Did you quick pickle them or water bath can? So happy to hear you enjoyed them!
We love them on grilled chicken wraps with lettuce, bacon (optional), cheddar, tomato and a touch of mayo.