Pickled Peppers

You might be wondering how do pickled peppers taste like? Pickled peppers are basically any peppers from the capsicum family that gets brined in a vinegar-water solution. Hot peppers like jalapenos or banana peppers can be used but you may want to adjust the flavorings for a more sweet or sour pickled pepper.

If you’re wondering how to pickle banana peppers or pepperoncini peppers you may want to double the vinegar and sugar amounts and season with additional spices like mustard seeds or celery seeds.

These homestyle pickled peppers are mild and slightly sweet and tart.

• Sweet Mini Bell Peppers- use 1 lb of mini peppers
• Brine- is a water solution with vinegar, sugar, and salt. Add additional flavorings like spices to taste.
• Oil- is partially for roasting the peppers quickly and then using the remainder in the brine.

The process to achieve these Pickled Bell Peppers is simple. To start you will want some glass jars to pickle the peppers. You can easily double the recipe to can the pickled peppers in a water bath and use them throughout the winter for refreshing salads.

1. Wash 2 mason jars with lids (one quart-sized and one pint.) Set aside.
2. Wash the mini bell peppers and pat dry.
3. Meanwhile, in a large pot; heat the oil over high heat. Add the peppers to the
   hot oil (whole with stems) and quickly toss to coat for about a minute; remove and pack into jars.
4. Add the brine (water, sugar, vinegar, and salt) to the oil in the pot and bring to a boil.
5. Pour the hot brine over the peppers, and cover with lids. Allow pickled peppers to cool at room temperature.
6. Keep refrigerated for up to 1 month.

I don’t have mini bell peppers. Can I use regular-sized peppers? Yes, you can use regular-sized peppers. Slice them in strips, or as desired, and proceed with the recipe as directed.

I have never tried it, but I don’t recommend it. Honey will change the flavor of the brine
and sugar substitutes may leave an “off” after-taste. However, if you do decide to try it, leave a
comment to tell me how your Pickled Peppers turned out!

This brine would work well for refrigerator pickles! Slice raw cucumbers as desired and
submerge them in the leftover brine. Let them sit in the refrigerator for a few days to absorb
the flavors and enjoy!

I have also heard of people using the leftover brine for pickled eggs. Hardboil and cool the desired number of eggs. Remove the eggshell and rinse, then submerge in the brine for a few days before eating. I do not recommend re-using the brine more than once; the tartness of the vinegar will diminish with time, leaving a flat-tasting end result.

Yes! In addition to the health benefits naturally found in bell peppers, pickled foods have health benefits as well.

There are many options! Pickled peppers can be served as a side with beef, chicken, salmon, or potato main dishes. To change it up, slice and eat them as a topping in burgers or subs! Add to nachos or as an ingredient in your favorite pimento cheese spread. The possibilities are limited only to your imagination!

How long Will Pickled Peppers Keep? Once the pickles are submerged in the brine they can keep for 1-2 months. As long as they are continuously submerged in the brine and have a good flavor and are not mushy, they are safe to eat.

I do not recommend freezing peppers that have been roasted whole or soaked in brine. That can likely change the texture of the bell pepper.

Pickled Bell Peppers are a great addition to meals featuring beef, chicken, salmon, or potato entrees. Change things up by slicing and serving Pickled Peppers as a topping on burgers or subs, or tossed on nachos.

Chop a few Pickled Bell Peppers and add to your favorite homemade or store-bought pimento cheese spread. The possibilities are endless and delicious!