Pickled Red Peppers

Transform your everyday meals with a burst of zesty flavor by making these simple yet irresistible Pickled Red Peppers. This quick and easy recipe combines fresh red bell peppers with a tangy pickling brine infused with garlic, peppercorns, mustard seeds, and a hint of sweetness, creating a versatile condiment that’s perfect for sandwiches, salads, or charcuterie boards. With just 20 minutes of prep time and a short 24-hour marination, you’ll have vibrant, homemade pickled peppers ready to enhance any dish. These pickled peppers are not only a flavorful addition but also a practical way to preserve the season’s bounty. Perfect for fridge storage, they remain fresh for up to three weeks!

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:5 mins

Total Time:25 mins

Servings: 2

Ingredients

• 4 large red bell peppers
• 2 cups white vinegar
• 1 cup water
• 1 tablespoon granulated sugar
• 1 tablespoon salt
• 4 garlic cloves
• 1 teaspoon black peppercorns
• 1 teaspoon mustard seeds
• 1 bay leaf

Directions

Step 1

1. Wash and dry the red bell peppers. Remove stems and seeds, then slice the peppers into thin strips about 1/4 inch wide.

Step 2

2. Peel the garlic cloves and cut each clove in half.

Step 3

3. In a medium-sized saucepan, combine white vinegar, water, granulated sugar, and salt. Place the pan over medium heat and stir until the sugar and salt have dissolved completely.

Step 4

4. Add garlic cloves, black peppercorns, mustard seeds, and bay leaf to the saucepan with the vinegar mixture. Bring the mixture to a gentle boil.

Step 5

5. Carefully add the sliced red peppers to the boiling vinegar mixture. Stir occasionally and cook for about 5 minutes, ensuring that the peppers are submerged and heated through.

Step 6

6. Remove the saucepan from the heat and let the mixture cool slightly for about 5 minutes.

Step 7

7. Using sterilized jars, pack the cooked peppers into the jars, ensuring that you divide the garlic and spices evenly. Pour the pickling liquid over the peppers, leaving about 1/2 inch of headspace at the top of each jar.

Step 8

8. Seal the jars with lids and let them cool to room temperature before refrigerating.

Step 9

9. Allow pickled peppers to marinate in the refrigerator for at least 24 hours before using to enhance the flavors.

Step 10

10. Store the pickled red peppers in the refrigerator for up to three weeks. Enjoy them as a zesty condiment on your favorite dishes!

Nutrition Facts

Serving size	(1509.2g)

Amount per serving	% Daily Value*
Calories	405.8

Total Fat 3.1g	0%
Saturated Fat 0.7g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 7124.8mg	0%
Total Carbohydrate 63.2g	0%
Dietary Fiber 17.2g	0%
Total Sugars 39.2g
Protein 9.3g	0%

Vitamin D 0IU	0%
Calcium 132.4mg	0%
Iron 4.3mg	0%
Potassium 2024.1mg	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: 8.8%

Protein: 11.7%

Carbs: 79.5%