Pickled Mini Peppers


These Pickled Mini Peppers are a highly-delicious, pickled recipe that’s great to have on hand. Why? Because they’re delicious, of course! Pickled mini peppers are super simple to make and also low in calories — only 43 calories per serving — and high in protein. They’re also low in sodium and contain no saturated fat or cholesterol.

Easy Pickled Sweet Mini Peppers

A few weeks ago I bought a bag of sweet mini bell peppers because they looked so pretty, but not having any plan on what to do with them. I ended up stuffing some with a ground turkey filling and then pickled a jar with this easy refrigerated pickling recipe. Great snacking or on a sandwich, they’ll keep for a few weeks in the fridge. Pack the jar in the picnic basket and enjoy!

Ingredients send grocery list
  • One 14 to 15 ounce glass jar with a lid which has been washed and sterilized
  • Enough mini sweet peppers cut crosswise in one inch chunks to pack the jar leaving about 3/4 inch head room
  • 1 cup rice vinegar
  • 1 cup water
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon granulated garlic
  • 1 tablespoon Kosher salt
  • 1 tablespoon cane or beet sugar
  1. Bring the vinegar, water red pepper, garlic, salt and sugar to a boil. Pour into the pepper stuffed jar making sure to cover the peppers totally.
  2. Secure the lid on the jar and give it a couple of shakes. This will help with the seal.
  3. Let the jar of peppers cool to room temperature and then refrigerate. They’ll be ready for eating the next day!!

Quick Pickled Sweet Peppers

These quick pickled sweet peppers are so easy to make. Add them to a burger or a relish tray or munch on them for a deliciously fresh, crunchy snack!

Why we love these quick pickled sweet peppers

I made these pickled sweet peppers for our burger night last week, and they turned out awesome. They were so easy to make, and so yummy on our burgers. I will save those details for when I actually post the recipe for them, but I will say that they were the perfect tangy zip to match the smoky chipotle in our burgers. Hmmm. Can you guess what kind of burgers they were?

These pickled peppers would be a really unique homemade gift for the holidays too. Of course, they will need to be eaten within a week or two, and kept in the fridge, since they’re not fully pickled. But, they are so pretty in their jars. How could anyone not be happy with pretty pickled peppers?

They would also be a really beautiful addition to a relish tray.

Here’s what you’ll need to make them

How to make pickled sweet peppers

Prep your jars of peppers. Clean your peppers and distribute them into your mason jars.

Make your pickling liquid. Add vinegar, water, sugar and salt to a saucepan and heat until sugar and salt are dissolved. Remove from heat and add garlic.

Pour liquid into jars over peppers. You may need to add a bit of water to make sure the peppers are fully submerged.

FAQs and tips for making quick pickled sweet peppers

How long will pickled sweet peppers last in the fridge?

If you store these in the fridge, they will stay fresh for about 1-2 weeks. These are not fully pickled so they will not last nearly as long as store bought or canned pickles.

Quick Pickled Sweet Peppers

These quick pickled sweet peppers are so easy to make. Add them to a burger or a relish tray or munch on them for a deliciously fresh, crunchy snack!

  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 2 cups 1x
  • Method: Stovetop



  • 2 cups sliced sweet peppers
  • 1/4 cup rice vinegar
  • 3/4 cup water
  • 2 tablespoons sugar
  • 2 teaspoons salt
  • 4 garlic cloves, minced


  1. Place peppers into a jar.
  2. In a small saucepan, heat vinegar, water, sugar and salt. Stir until sugar and salt are dissolved. Remove from heat and add garlic.
  3. Pour the liquid over the peppers in the jar. Top with additional water if necessary to cover the peppers.
  4. Cover jar and refrigerate for at least 1 hour before serving.


  • Serving Size:
  • Calories: 26
  • Sugar: 4.7 g
  • Sodium: 584 mg
  • Fat: 0.1 g
  • Saturated Fat: 0 g
  • Carbohydrates: 5.9 g
  • Fiber: 0.8 g
  • Protein: 0.5 g
  • Cholesterol: 0 mg

Pickled Mini Bell Peppers

Transform mini bell peppers into easy pickles by making your own brine, a simple combination of water, vinegar, salt and sugar. Allow the peppers to stand overnight so they have time to really absorb the pickling liquid.


Pickled Mini Bell Peppers

Recipe Summary

Active:10 mins

Total:8 hrs 10 mins



Ingredient Checklist

  • 1 cup water
  • ¾ cup white vinegar
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 pound mini bell peppers, sliced into rings
  • ½ large onion, sliced


Instructions Checklist

  • Step 1Combine water, vinegar, sugar and salt in a small saucepan. Heat over medium-high heat until the sugar and salt dissolve, about 2 minutes. Remove from heat.
  • Step 2Combine peppers and onion in a quart-sized jar. Add the liquid to the jar. Seal the jar and shake to combine. Let stand overnight before serving.

To make ahead

Refrigerate for up to 1 week.

Nutrition Facts

Serving Size: 

scant 1/2 cup

Per Serving:

17 calories; sodium 26mg; carbohydrates 3g; dietary fiber 1g; sugars 2g; vitamin a iu 1184IU; potassium 94mg.

Try Your Peppers with Our Pimento Cheese Dip!

What types of foods can you serve these sweet peppers on?

You can enjoy your peppers right out of the jar for a veggie snack or add them to other foods for flavoring and that extra touch of pizzazz!

  • Use them in a salads
  • Add them to your favorite sub sandwich
  • Include in your pimento cheese recipe
  • Use in soups or casseroles
  • Add them as a garnish and finishing touch to a savory dish

Pickled Sweet Peppers In The Refrigerator

These sweet treats can be stored in the fridge and brought out to enjoy hours after making them, or serve them up a day or week later or even longer. This quick pickle recipe helps them stay fresh and crisp as long as continuously refrigerated.

How long will these keep in the refrigerator?

Quick vinegar peppers can last for weeks in the fridge but will eventually lose their crispness and become soft. Since these peppers are so scrumptious, that probably won’t be an issue. They will disappear before you know it!

Things To Remember When Pickling Vegetables And Fruits

  • Use only non-reactive pans like stainless steel, enamelware or glass.
  • Avoid aluminum, copper, brass, and cast iron.
  • Use only fresh (not frozen), undamaged, and unspoiled fruits or vegetables.
  • Always clean produce thoroughly.
  • Cut uniform sizes, ideally small enough to both fit in a jar and keep bite sized for eating purposes.
  • Prepare and measure out everything (from brine to veggie or fruit prep) before heating brine.
  • Wash containers and jars well and let air dry. You can put quick pickles in any airtight container, but the jar is classic.
sweet peppers that are sliced, with pickled jalapenos and pickled cabbage

Here’s why you boil the vinegar before pickling

Boiling the vinegar makes it hot enough to penetrate the cuke (or whatever is being pickled). It’s the same principle seen in making tea; hot water steeps more intensely than cold.

Careful! Over-boiling causes vinegar’s flavoring and pickling abilities to evaporate.


  • 10-15 sweet peppers (red, yellow, orange), cut into coins
  • 1/4 teaspoon mustard seed, whole
  • 1/4 teaspoon turmeric, ground
  • 1/4 each yellow onion, thinly sliced
  • 1 each shallot, thinly sliced

Pickle Brine for Pickled Sweet Peppers

  • 1 cup white vinegar
  • 1 cup water
  • 2 tablespoons sugar
  • 1 tablespoon salt
slicked sweet peppers in a container


Preparing the Sweet Peppers

  1. Wash sweet peppers. You’re going to use enough (depending on the specific size) in this recipe to fill a 16 oz. jar.
  2. Add the peppers, mustard seed, turmeric, yellow onion, and shallot into your jar. Don’t worry that the spices settle at the bottom, they will rise up again and evenly distribute their flavor when you add the brine.

Preparing the Brine

  1. Mix the vinegar, water, salt, and sugar in a stainless steel pan and bring to a boil.
  2. As soon as it reaches a good boil, pour it over the sweet pepper mixture in the jar until the peppers are just covered.
  3. Put the top on immediately and put into the refrigerator.

Note: The pepper seeds are okay to leave since these peppers are sweet. However, they can be removed for aesthetic purposes.

Pickled Mini Sweet Pepper Rings


  • 4 8oz. bags of Mini Sweet Peppers
  • 2 1-quart mason jars
  • 1-liter white wine vinegar or pickling vinegar
  • 12 tbsp. white sugar
  • 12 tbsp. salt
  • 2 tsp. mustard seeds
  • 1 tbsp. crushed red pepper flakes
  • 2 tbsp. coriander seeds
  • 2 tbsp. black peppercorns
  • 4 cloves garlic, sliced
  • 1 tbsp. crushed bay leaves
  • 2 tbsp. thyme
  • Water


  1. Wash Mini Sweet Peppers before preparing.
  2. Sterilize mason jars before preparing Peppers.
  3. Slice Mini Sweet Peppers to create Pepper rings.
  4. Pour water into each mason jar to come within ½ inch from the rim.
  5. Take mason jar and pour water to fill up a measuring cup. Note the volume, pour off half the water, and replace it with vinegar to bring back to full volume. Add 2 tablespoons salt and 2 tablespoons sugar for every 3 cups of the water-vinegar mixture. Repeat for second mason jar.
  6. Pour vinegar mixture into a sauce pan and add all secondary ingredients.
  7. Bring vinegar mixture to a boil on high heat for 2 minutes. Remove from heat.
  8. Pack Pepper rings of all three colors into mason jars. Pour liquid into jars to fully cover the Pepper rings. Screw on lids tightly.
  9. Refrigerate for up to 1 month, leaving longer for stronger pickle flavor.

Chef’s Tip

For best results, leave your Peppers to marinate in the pickling mixture for at least 1 week before eating. If you don’t have all the pickling spices on hand, you can also substitute a pre-made pickling mixture! You can also pickle your Mini Sweet Peppers whole to cut down on the preparation process.

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