Pickled Sweet Peppers

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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