Homemade Pickled Sweet Peppers are simple to make and so flavorful. Add them to your favorite sandwiches, omelets, and cheese and crackers.
Are you ready for spring? I’m looking forward to warm sun, rich soil, and a lush vegetable garden. Being raised on a small farm, we always grew a large vegetable garden and tried to preserve everything we could. Not only were those jars of homemade marinara sauce, jams, jellies, Bread and Butter Pickles and vegetables used for ourselves, often we used them to barter with other farmers. Pickled Sweet Peppers are a favorite 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 extra sharp cheddar cheese and crackers.
These 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! 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.
Looking for more great canning recipes? You’ll find many in my latest cookbook, A Farmgirl’s Table.
Try my Mixed Berry Jam recipe.
Pickled Sweet Peppers
So simple to make at home in your own kitchen. They're amazing on sandwiches, steak and cheese subs, and in salads.
- 1 tablespoon kosher salt
- 6 cups cider vinegar
- 2 cups white vinegar
- 4 cups water
- 6 cups granulated sugar
- 8-10 cloves garlic smashed
- 1/2 tablespoon turmeric powder
- 1 tablespoon whole peppercorns
- 1 teaspoon mustard seed
- 1 teaspoon celery seed
- 4 1/2 to 5 pounds red, green, and orange bell peppers sliced 1/4-inch thick
- 1 large onion halved and sliced thinly
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 1/2-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.