Dilled Pickled Peppers

Add a zesty twist to your homemade pickles with this vibrant recipe for Dilled Pickled Peppers! Featuring a colorful mix of sweet and tangy peppers, fresh dill, and a perfectly spiced brine infused with garlic, mustard seeds, and optional red pepper flakes, these pickled peppers are bursting with bold flavor. Ready in just 30 minutes, this small-batch recipe is ideal for snacking, topping sandwiches, or adding a garnish to your favorite dishes. With simple canning techniques and a refrigerator-friendly storage option, these pickled peppers are as easy to make as they are to enjoy. Make them your go-to for a crunchy, savory treat with a hint of heat!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 pound Assorted peppers (bell, banana, or mini sweet peppers)
• 6 sprigs Fresh dill sprigs
• 4 cloves Garlic cloves
• 2 cups White vinegar
• 2 cups Water
• 2 tablespoons Granulated sugar
• 2 tablespoons Kosher salt
• 1 teaspoon Mustard seeds
• 1 teaspoon Black peppercorns
• 0.5 teaspoon Crushed red pepper flakes (optional)

Directions

Step 1

Wash the peppers thoroughly. Remove stems, and if desired, slice into rings or leave whole for smaller peppers.

Step 2

Peel and lightly crush the garlic cloves.

Step 3

Sterilize two 1-pint glass jars (or equivalent in smaller jars) by boiling them in water for 10 minutes. Let dry completely.

Step 4

Place 3 sprigs of dill and 2 garlic cloves into each jar.

Step 5

Pack the peppers tightly into the jars, leaving about 1/2 inch of headspace at the top.

Step 6

In a medium saucepan, combine the white vinegar, water, sugar, kosher salt, mustard seeds, black peppercorns, and red pepper flakes (if using). Bring the mixture to a boil over medium-high heat, stirring until the sugar and salt dissolve.

Step 7

Carefully pour the hot brine into the jars, covering the peppers completely while leaving 1/2 inch of headspace. Use a small knife or skewer to release any air bubbles by gently moving it around the inside edges of the jars.

Step 8

Wipe the jar rims clean with a damp cloth and seal with sterilized lids and rings.

Step 9

Let the jars cool to room temperature before refrigerating. For the best flavor, allow the peppers to pickle for at least 3 days before serving.

Step 10

Store in the refrigerator for up to 2 months and enjoy your dilled pickled peppers in various dishes or as a crunchy snack!

Nutrition Facts

Serving size	(1465.6g)

Amount per serving	% Daily Value*
Calories	393.4

Total Fat 1.2g	0%
Saturated Fat 0.0g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 3584.6mg	0%
Total Carbohydrate 72.8g	0%
Dietary Fiber 8.6g	0%
Total Sugars 50.2g
Protein 6.9g	0%

Vitamin D 0IU	0%
Calcium 152.0mg	0%
Iron 3.2mg	0%
Potassium 1442.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 3.3%

Protein: 8.4%

Carbs: 88.3%