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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Susan Goodman says
My sister and I are going to try this pickle recipe. My mom used to make pepper pickles and we loved them on sandwiches. Looking forward to trying these……..thank you
kristine schneider says
Can I use all red onions, and no peppers? I made this with the peppers, just like in the recipe, and like the brine so much, I want to use it for my abundance of red onions. Thank you for a great recipe!
Jessica Robinson says
Hello Kristine,
You are more than welcome to use this brine with red onions and no peppers!
RModd says
Hi,
I have two questions. Is there a certain type of onion that works best…red, yellow, white, vidalia? Would using mini sweet peppers make this recipe too sweet? Thanks
Jessica Robinson says
You are welcome to use a yellow or red onion is fine. You can definitely use mini sweet peppers and have great success!
Maureen Reese-Vorp says
Although I’ve been canning for 60 years, I have never made aweet pickled peppers. I am so glad I came across Jessica Robinson’s “A Farmgirl’s Kitchen.” I used the red, yellow, orange and green bell peppers in the recipe and they were a big hit with my family! This recipe is easy and they taste fantastic! We always put in a huge garden every year, and since we grow lots of sweet, as well as hot peppers, I will be making this recipe every year. Thanks Jessica!
Jessica Robinson says
Maureen,
I’m so happy you found this recipe and had such great success with it! Thank you for such a lovely and thoughtful comment!
Bonnie says
Hi, I’d like to try this as I have lots of peppers (bigger and small) from my garden. I also have cucumbers left. Can I add cucumbers and some pickle crisp to this???
Jessica Robinson says
Bonnie,
You can certainly add other vegetables to this pickled peppers recipe. However, I would not recommend pickle crisp. If adding cucumbers, I would just put them in a little salt and ice for a few hours to drain off some of the water. Drain off the water and rinse, then incorporate them into the peppers mixture.
Sandy says
Have you tried using hot peppers with this recipe? I am curious as to whether this is a good idea.
Jessica Robinson says
Hot peppers would be perfect for this recipe. You may need a few extra peppers because they are smaller. But, this brine should be delicious with hot peppers!
Sandy V says
Can these be made in quart jars? It’s all I have left. And will it change the processing time?
Jessica Robinson says
Yes, you can make these in Quart jars. We do it all the time! The processing time will not change.
Rebecca says
Do you think I could use the leftover brine for pickled eggs?
Jessica Robinson says
Yes, you can use the leftover brine for pickled eggs.
Peter Allard says
I made this recipe and it looks good. I have about 1 1/2 liters of brine left any suggestions what would be good in the left over brine I have a variety of veg. left in my garden. Thanks for any suggestions
Jessica Robinson says
Peter,
Thanks for stopping by! Glad to hear you enjoyed the recipe. Should you have leftover brine, you can use it for refrigerated pickles or mixed veggies. It can also be added to things like homemade potato salad.
Michelle says
Hi, I’m wondering if it’s necessary to use ALL the sugar, I don’t want a sweet pickle, hoping for a rather sour brine/pickle
Jessica Robinson says
They are not an overly sweet pepper. But, you can certainly decrease the sugar by a few cups if you prefer. They are NOT a sour brine.
Caleb says
Can I use honey instead of sugar? I don’t want something to sweet and I try not to give my 1 year old refined sugar anytime I can help it and he loves pickled things. I am also going to be using almost exclusively banana and sweet peppers that are the size of a jalapeno, should I make any adjustments?
Jessica Robinson says
Caleb,
I would highly recommend that you use granulated sugar in this particular recipe. If you use honey it will alter the flavor and not be the recipe. Everything in moderation. Also, the USDA recommends not giving honey to very young children. If using really small peppers, you may need to use more of them.
Caleb says
Thank you for your feedback, I appreciate it. I went with a salt and vinegar based recipe to pickle, but I really appreciate your input.
He hasn’t had raw honey yet, but after a year we have let him have processed honey. Thank you again for your response.
Robin says
Easy-to-do recipe. Great taste!!!
Jessica Robinson says
Thanks Robin! Happy to hear you enjoyed them!
Sharon says
I am so excited to share that I made this recipe and used granulated truvia instead of regular sugar (using half of the ingredient, of course) and the peppers are unbelievable! Delish! Thank you so much for this amazing recipe!
Jessica Robinson says
Sharon,
Glad to hear you made them and they are great!
HH says
I’m excited to have some canned sweet peppers fresh from our garden! Question: I have some green beans to can and only a few peppers. Could I pressure can these peppers (when I can beans) instead of water bath canning? Thanks!
Jessica Robinson says
Hello,
I would not recommend pressure canning pickled peppers. It’s not the correct method for anything pickled, plus I believe it will make them soggy. Perhaps buy a few extra peppers from a local farm or farmers market to go along with yours to make the recipe.
Connie says
I can’t wait to try this!!! I put peppers in my marinated (refrigerator) cucumbers and they are my favorite. Do they come out crispy?
Jessica Robinson says
They are very tasty and come out crispy. Hope you enjoy them!
Sarah says
Just made this and had a LOT of leftover brine. I hate to throw it out. Any suggestions on what else I could use it for?
Jessica Robinson says
Yes. Heat it up and use it for refrigerated bread & butter pickles. You’ll want to chop up an onion and a bell pepper to put with the cucumbers into each jar. Just pour the hot brine over top the cucumbers in sterilized jars. Let them cool to room temperature and refrigerate up to 2-3 months.
Amy P. says
Made these and I too had a lot of brine left over. Found this comment and now my husband is in LOVE with the pickles as well! We are now doing a double batch of peppers and pickles as eveyone who tried them wants some. Thanks for the tip!
Jessica Robinson says
Very glad to hear you enjoyed them! It really depends on how many peppers you can stuff into the jars. They tend to shrink a little as they are in the water bath. Glad to hear you loved the flavors.
Jessica Robinson says
Brine will refrigerate for a few days too. So no need to do it tonight if you don’t have time!