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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Debbie says
I made this recipe last year and it’s the perfect recipe for sweet peppers. I just made 13 pints tonight and will be making hot cherry pepper rings tomorrow. The peppers stay crisp, not mushy and the flavor is perfect. I can eat them right out of the jar. Thank you.
Jessica Robinson says
So happy to hear that you thoroughly enjoyed the recipe!
Deborah L Waite says
if your not using a water bath I don’t have the canning equipment can you can peppers for the fridge
Jessica Robinson says
Yes, you can just refrigerate. I’d suggest using really hot brine and pour over peppers & onion slices. Let cool to room temperature before placing in the fridge.
Stan says
Hi, is the water bath hot or cold water, please
Jessica Robinson says
Water bath is a canning method
Sandy Metzler says
Place jars in warm water in canner as you have poured hot brine in jars.
Jessica Robinson says
Sandy,
There’s videos on our social media that show this process if you have questions. Of course, you would put jars into HOT water. The instructions clearly state that you’ve first processed the jars in a water bath canner, therefore the water is already hot.
Noreen says
Can I use carrots and cauliflower with the leftover brine?
Jessica Robinson says
Of course!!!
Joelle says
Can I use the brine to can eggplant?
Jessica Robinson says
Hey Joelle,
I’m not sure about eggplant. I’ve never pickled it. It might get super soggy.
Stan Wilson says
The recipe sound very tasty. I asked if the water bath is cold or hot water. Please
Jessica Robinson says
Water bath is a canning method.
Mark says
Stan, do a search for “water bath canning” and you will find information on the water bath equipment/tools and how to use them.
Cyndi Kendall says
I have two questions, 1. When you pour the brine into the jars, do you include the garlic and spices, or do you strain the brine? 2. Is it okay if I wanted to add peeled small onions to the jars rather than a sliced onion?
Jessica Robinson says
Hello Cyndi,
Yes ma’am. Everything in the brine just gets poured over the slices of peppers and onions. You can cut onions however you wish. They are simply for added flavor. I kind of stir around the brine with each scoop with my ladle before pouring it over each jar.
Chris says
This recipe has been great so far, but I’m wondering if I can use quart jars, and if so, what is the process time?
Jessica Robinson says
Chris,
Happy to hear that. We process quarts for the same amount of time. You can absolutely use quarts! Especially if you are canning a lot of peppers, it makes the process easier.
JulieC says
we followed the recipe as written and we made 8 pint jars of peppers and had half of the pickling brine left, why?
Jessica Robinson says
We give an estimate on how many jars you might get, but it’s not perfect. Since we don’t know how many peppers/onions each person will stuff into jars. If you have leftover brine, you can always heat it up and make more. Refrigerate leftover brine until you can make more.
lori bartholomew says
can I omit the garlic and the spices , just want a sweet pickeled pepper
Jessica Robinson says
Lori,
I’m not sure I’d recommend removing the garlic and spices, as it’s part of how they are so delicious and flavorful. You could certainly cut down on them if you want, but you won’t get the same flavor as intended.
Misty Anne Auringer says
I’m looking for a recipe to can pickling cukes and my small red peppers whole. and thoughts? I’d really appreciate any help.
Jessica Robinson says
Try our Bread and butter pickle recipe for your cukes. If they are small, just wash and cut the stems off before making the recipe.
Tabby says
Hello, is this recipe supposed to say 6 tbsp of sugar? I think 6 cups is A LOT for 8ish pint jars.
Jessica Robinson says
The sugar amount is correct. We usually make several batches at a time. I can look to see exactly how many jars you’ll get. But I think 8 pints is a low estimate. The pickled peppers are highly sought after and the perfect amount of sugar to many different people’s taste.
David Farris says
can you use less sugar. I’m not a fan of sugar and try to eliminate it in my lifestyle as much as possible
Jessica Robinson says
If that’s what your personal choice is. Though we cannot tell you how they will taste.
Misty Anne Auringer says
may I use small red sweet peppers WHOLE? I DO NOT WANT TO SLICE
Jessica Robinson says
Of course!! That would be perfect. I’d probably suggest just washing them and removing the stems. You may have to make a double batch of brine, not sure how many jars you will get. Whole small peppers are fine!
Heather says
Is this recipe kitchen tested? And also, can I omit some of the sugar safely? Can I omit the onions?
Jessica Robinson says
Heather,
This recipes is very much tested and safe to can. However, saying that. I would highly recommend you make it AS WRITTEN. Unless you have gone through the acidified foods course, like we have it’s hard to tell you if you can omit sugar and change up ingredients.
Chris says
I’ve made these for couple years now. They are awesome. I use what ever peppers I have in garden. Doesn’t seem to matter on peppers. Actually sweet and hot mix well together. Great on burgers .carnitas, tacos , brats. Everything.
Thanks for sharing recipe.
Jessica Robinson says
Delighted to hear you loved them.
J.T. says
Will this work with any sweet pepper or does it have to be bell peppers? I’m growing 9 varieties this year and would love to mix.
Jessica Robinson says
You should be able to use any pepper you prefer.
suzanne bright says
I used this recipe and used the peppers in spaghetti sauce, and it was the best I ever made. Every person that had the sauce raved about it.
Jessica Robinson says
Thank you! That sounds delicious!
Julie Rackow says
when you put in sauce did you chop them up? or put on top when you eat
Jessica Robinson says
Hello Julie,
Sauce? Do you mean the brine over the strips of peppers? I can share a video with you on social media that shows you the whole process.
James says
I think she she was referring to the spaghetti sauce post above, not your pepper recipe.
Fred Chase says
Is there a reason you don’t use pickling lime in the recipe? I just canned eighteen pints of bell peppers from our garden, but will have to wait to know the results. I mixed the various colors and they look great . I’m just curious if adding pickling lime would add any crispness? Thanks Cyndie for all the great recipes.
Jessica Robinson says
Fred,
Thanks for stopping by. Who’s Cyndie? These are my recipes. There’s no need for pickling lime because you are not boiling peppers with hot brine and they are not soggy.
Karen says
I’m looking forward to trying this recipe. Can I use uncooked, frozen peppers if I thaw them out first?
Jessica Robinson says
No, you cannot use previously frozen peppers as they will be soggy. Definitely use fresh peppers. You can buy bulk peppers at wholesale clubs until the growing season kicks off locally.