Sweet Peppers In Sweet Brine


Sweet Peppers in Sweet Brine Have you ever eaten a perfectly raw sweet pepper at the peak of ripeness? If you have, then I don’t need to be too descriptive because you know what I’m talking about. However, if you haven’t tried a fresh sweet pepper straight from the garden, you’re missing out. The sweetness combined with the slight bite from the seeds packs a lot of flavor and is oh so

good. Sweet peppers are a fruit vegetable and come in many different colors like red, orange and yellow. Peppers can be used fresh in salads or cooked in stir fries, soups, stews and mexican dishes. They make a delicious addition to western meals. Sweet peppers can be preserved in a sweet brine sauce by using sugar or molasses. Refrigerator pickled peppers are one of my favorite

side dishes for BBQ’s and summer gatherings. The process of making them is so simple, but oh so delicious and good! The health benefits of sweet peppers are countless. The anti-oxidant properties of the colorful fruits, the nutritious vitamins and minerals, and their high fiber content and low calorie count make them a super food that contains nutrients vital to fighting chronic diseases as well as overweight issues.

Sweet Peppers In Sweet Brine

Sweet peppers in sweet brine are one of the best ways to eat peppers. You’ll love how tasty and easy they are to prepare. They’re a great snack throughout the day. There’s nothing sweet about them. Is summer here and you need a recipe for some fresh peppers for your meal? This can be some great peppers, different yet sweet and easy on the taste buds. Enjoy! Sautéed, roasted, stuffed, or grilled. The versatility of sweet peppers is why they’re a kitchen staple across the world.

Last year, I came home from a month-long vacation to be greeted by a bounty of pepper waiting for the harvest. I had to pick a load of peppers of different varieties; Saber, Ajvarski, and Chocolate peppers. This quick pickled sweet peppers recipe came in handy.

What is pickling?

Pickling is a way of preserving fresh vegetables and fruits. It is an ancient practice dating back to the Mesopotamian era, allowing people to enjoy out-of-season crops year-round. It also helped travelers and sailors take plenty of food on their long voyages without spoiling.

Is pickling the same as fermenting?

Fermenting is the natural process of breaking down material by bacteria, yeast, and other micro-livings. When fermenting, salty water covers the vegetables thoroughly. The process does not require boiling or sealing the jars. During the fermentation period, which takes a few weeks, gasses are emitted, causing an overflow of the brine.

Pickling, on the other hand, relies on acidity. The vinegar reduces the pH in the pickling environment killing the living organisms. This process extends the life of the food by slowing down its decay.

Overall, fermentation preserves food by promoting the growth of beneficial bacteria and suppressing harmful ones. And pickling preserves the food by killing all living organisms, thus slowing down its spoilage. Also, pickling takes less time than fermenting. And canning the jars by sealing their lids allows longtime storage.

Good For You

Fermented food is rich in gut-healing bacteria known as Probiotics.

What is brine?

The brine is a high concentration liquid added to the vegetables or fruits intended to preserve. In the case of fermentation, it is salty water. Pickling is a mix of vinegar, water, salt, and sometimes sugar.

Fermentation brine does not require boiling the water, while the pickling brine calls for boiling the water, vinegar, and salt solution before pouring it over the vegetables.

pepper harvest
Variety of peppers

What kind of vinegar is best for pickling?

Any vinegar will work for pickling as long as it has 5% acidity. However, using dark vinegar, such as apple cider or red wine vinegar, will alter the color of your produce. It can also create a cloudy pickling juice, which many find undesirable.

What salt to use for pickling?

It is essential to use pickling or kosher salt in pickling. The salt should not have any additives like table salt. Anti-caking agents and iodine can interfere with the pickling process.

Quick pickling sweet peppers

The vegetable is ready for consumption in quick pickling as soon as it cools down, which may take a day or less if refrigerated. However, this kind of pickling does not keep more than two months.

Quick pickling works well with sweet peppers, onions, gherkins, and radishes.

Eat in season

Quick Pickled Sweet Peppers

Quick and easy pickled peppers for your extra fall harvest.

  • Course: Appetizer
  • Cuisine: Mediterranean
  • Keyword: pickled peppers, preserving peppers, quick pickling
  • Prep Time: 30 minutes
  • Cook Time: 1 day
  • Servings: 6 cup
  • Calories: 17kcal


  • Sterile jars


  • 1 lb sweet thin peppers
  • 1 cup water
  • 1 cup vinegar
  • 2 garlic cloves
  • 8 tsp natural salt
  • 1/4 tsp peppercorns
  • 1/4 tsp mustard seeds
  • 1/4 tsp cloves


  • Wash the peppers and slice them into 1/4 inch thick rounds or quarter them lenghtwise.
  • Fill the jars with the cut peppers.quick pickling sweet peppers
  • In a saucepan, put all the brine ingredients and bring to a boil. Crush the garlic cloves and add them to it.
  • Pour the hot liquid over the peppers, close the lid and let cool down.
  • Refregirate for 24 hours before consumption.quick pickling sweet peppers


Serving: 1cup | Calories: 17kcal


Refrigerator pickled peppers are one of my favorite side dishes for BBQ’s and summer gatherings. The process of making them is so simple, but oh so delicious and good! You might be sensing a pattern here. This is the last post of my refrigerator pickled peppers! Once I got the hang of them, I couldn’t stop doing it. Once I saw how much quickly they disappear, I was forced to hide them so the husband doesn’t eat the whole thing in one sitting.

Want to learn how to make pickled peppers in the refrigerator? This easy refrigerator pickled peppers recipe is ready in 24 hours and can be used for any type of pepper, whole or sliced.

Love pickled peppers? We love their crunchy texture in salads and top of soup, and we’re always looking for ways to extend the life of fresh peppers throughout the year. Thankfully there’s a super simple way to enjoy pickled peppers at home without the hassle of canning — using just your refrigerator!

Here’s why you should try out this super simple pickled pepper recipe:

  • No canning. No water baths, no long wait times. This refrigerator pickling recipe means your peppers are ready after a short 24 hour soak in the fridge.
  • All peppers are welcome. Jalapeños, bananas, sweet, and poblano — it doesn’t matter the type of pepper, this is a one-recipe-fits-all method.
  • Completely customizable. Use this recipe as a base and add your favorite fresh herbs, spices, and other ingredients to bring interesting flavor combinations to your peppers.

Ready to deep dive into how to quickly pickle peppers in the refrigeratorLet’s do it!

🌶 How to make pickled peppers in the refrigerator (step-by-step)

1️⃣ Step One: Prep the peppers

The first step to making easy refrigerator pickled peppers is to give them a good wash and decide if you want to pickle the peppers whole or slice them into smaller pieces. Both ways are delicious, but slices will have a stronger flavor as the brine will soak into the smaller pieces more easily.

⭐️ If slicing: Cut the slices a bit thicker (¼ inch or ½ centimeters) for a crunchy snack or a bit thinner (⅛ inch or ¼ centimeters) if you’re using on tacos or in salads. Experiment with what works for you, but you can’t go wrong either way.

⭐️ If pickling whole: Simply cut 1-2 slices lengthwise along the body of your pepper to provide a way for the brining liquid to seep into the pepper. We want the brine to be able to coat the pepper on the outside and inside.

2️⃣ Step Two: Prepare the pickling jar

Next, add the whole or sliced peppers to a glass jar with fresh herbs like dill or cilantro, seeds like mustard or caraway, garlic, and red pepper flakes if you like a bit of spice. You can also add other vegetables to the jar if you’d like, we like adding sliced carrots or even lime slices to our peppers.

Make sure there is about ½ – 1 inch (2-3 cm) of space above the peppers and below the jar’s lid so that the pickling liquid will completely cover the peppers so they pickle evenly. Any pieces of vegetable that extend out of the top of the water will not be pickled and could grow mold or other bacteria while storing, so make sure there’s enough space.

⭐️ Pepper tip! Choose a jar that you can pack the peppers into tightly so that the force of pressing against the other peppers keeps them submerged in the brine when pickling. Loose whole peppers will float and may not pickle evenly if they float to the top.

3️⃣ Step Three: Prepare and add the brine

Now it’s time to make the brine, or the salted and sugared vinegar water that will work the magic of pickling your peppers.

⭐️ Our favorite foundational refrigerator pickling brine recipe is:

  • 1 cup water
  • 1 cup vinegar (distilled vinegar, white wine vinegar, and apple cider vinegar are our favorites)
  • 1 tablespoon salt
  • 1 tablespoon sugar

We increase or decrease the amount of brine depending on the amount of vegetables we’re pickling, but this is the general formula we use that always produces great tasting quick pickles.

To make the brine, simply add water, a vinegar of your choice, salt, and sugar to a medium saucepan and bring to a boil.

Pour the hot brine into the jar and completely cover the peppers, then close the lid tightly and let cool completely on the counter until it reaches room temperature.

⭐️ Which vinegar should you choose? For the mildest flavor choose distilled white vinegar (our choice for peppers). For more of a flavor punch try white wine vinegar or apple cider vinegar. Malt and balsamic vinegar have the strongest flavor, but we have found the taste of these vinegars is too strong when quick pickling.

4️⃣ Step Four: Refrigerate for a minimum of 24 hours

Once the jar of peppers is cool, store in the refrigerator with a lid tightened and let the peppers pickle in the salted vinegar brine.

If you want to serve quickly we recommend letting sliced peppers soak for at least 4 hours and whole peppers for at least 24 hours to let them soak up the brine, but for best results and flavor wait at least 24-48 hours (or more). Pickled peppers are good for up to 2-3 months in the refrigerator.

💡 Ideas for serving pickled peppers

Quick pickled vegetables like peppers are great additions to salads, bowls, soups, tacos, or are even a great simple snack. Here are a few recipes and ideas to get you started:

  • As a taco or nacho topping. Sprinkled sliced pickled peppers on top of tacos or nachos for a spicy kick, like our Chili Lime Cauliflower Tacos.
  • Add to a salad or bowl. Top a salad or grain bowl with pickled peppers, like this Mexican-Style Three Bean Salad or Pozole Verde.
  • As a simple snack. Pickled whole peppers are a great easy snack — if you can handle the heat!

♻️ Sustainable kitchen tips + tricks

While pickling seasonal vegetable is sustainable in itself, there are a few tips and tricks you can learn to make this peppers recipe even more environmentally friendly:

Pickled Swet Peppers

Pickled Sweet Peppers are tart, sweet, and just a little spicy. These are so easy to make and there’s no canning experience needed at all! If you can boil water and slice sweet peppers into rings, you’ve got this!

In our home, there are times when one particular ingredient or food item tends to be present in abundance. Honestly, it’s very rarely any doing of mine. It’s John.e! (It’s so easy to blame him for everything! Ha!) But, once I tell you this story, you will totally be on my side. He is the reason these Pickled Sweet Peppers just had to be made!

A few weeks ago, John.e was at the grocery store by himself. Yes, Dear Reader, by himself! You see, pre-covid, I did most of the grocery shopping. Usually, I’d just pick up what we needed on my way home from work. If we were doing a big grocery shop, we’d both go. Very rarely does he go by himself without a list. This time, was a little different.

This time, I was at our house, and he was back in Toronto with McKenna. As you know, we have been spending most of our time at our house during the covid lockdowns. But, after McKenna finished school at the end of June, she wanted to go back to Toronto so that she could find a summer job. Our house is located in a town with no options for a job. Nope – not even a post office or a corner store!

Well, the grocery situation in the apartment was pretty bad, so John.e and McKenna went grocery shopping together to re-stock the apartment for her. He happened upon bags of long sweet peppers. He bought them and brought them home. What was I supposed to do with two and a half pounds of peppers? After a couple of pepper and sausage pizzas, I decided to pickle them.


A pickled pepper is in its most basic form, a bell pepper that has been preserved by pickling. Pickling usually involves submersion in a brine of vinegar and water with various herbs and spices, depending on the recipe and the desired results.

Just about any pepper under the sun can be pickled. The most common types of pickled peppers are banana peppers, sweet bell peppers, wax peppers and of course, jalapeno peppers. You can use the brine in this recipe to pickle any of those types. In this particular post, I am using the long sweet peppers. They tend to be sweeter than regular bell peppers, and they are the perfect shape for making pickled pepper rings!

I have a recipe here at Lord Byron’s Kitchen using jalapenos. They are candied jalapenos, which means the brine is sweet – almost syrupy-like – but they are still spicy because they are pickled with the seeds intact. Those types of jalapenos are used frequently for topping nachos and other Mexican dishes.

In contrast, Pickled Sweet Peppers are commonly found on sandwiches and subs. They are oftentimes used on pizza and in green salads. They can also be finely diced and stirred into tuna and chicken salad recipes.


  • Long Sweet Peppers – You can use any sweet pepper variety that has a circumference no larger than one and half to two inches.
  • Vinegar – White vinegar is perfect for this recipe, but feel free to use flavoured vinegar if you want to change up the flavour.
  • Water – This will dilute the vinegar just a bit, and ensure you have enough brine to fill the jar.
  • Sugar – The peppers are already sweet, but you need just a bit of sugar to be sure that the vinegar does not overpower the sweetness.
  • Salt – You must use sea salt, otherwise, your peppers will be cloudy.
  • Dried Red Chili Flakes – These are optional, but I can’t imagine pickled peppers without a bit of heat. Use as much or as little as you like.



This recipe really is easy! Remember, I said if you could boil water and slice the peppers, that’s pretty much all you need to do. Start by washing the peppers. I wash each pepper by hand under cold running water. Gently rub the skin by massaging the pepper in your hand to get a thorough clean. Once you’ve done that, it’s time to start slicing!

You could use a mandolin for this, but I love to cut everything by hand. Any excuse I can find to practice my knife skills, I’ll find it. Lay the pepper flat and start cutting from the bottom end. The first slice is for the compost pile. I only start to save the slices that are actual rings. Cut the pepper into 1/4 inch slices. Once you reach the part with the seeds get in the way, toss what is left into the compost as well.


When all of the peppers are sliced, you can set them aside and move on to the brine. This is so easy! Add the vinegar, water, sugar, salt, and dried red chili flakes to a saucepan. Bring to a full boil. While the brine is boiling, wash your jars with hot soapy water and rinse them very well.

For the number of ingredients used in this recipe, you will get two 500mL (16 ounces / 1 pint) jars. Stuff the pepper rings into the jars. You will have to really push them in there! Once that’s done, and the brine has come to a boil, carefully pour the hot brine into the jars. Fill them all the way up, leaving about a 3/4 inch headspace. Screw on a lid and allow the jars to rest for a few hours to cool. Once cooled, keep refrigerated. Pickled Sweet Peppers will last two to three months.


I love to pickle things! There are basically two types of pickling recipes. One is a quick pickle, which is what you just read. The other requires that either a water bath or a pressure canning method is applied. In terms of a quick pickle, I have a Pickled Red Onion recipe that is wonderful.

In terms of canning and preserving, I have a few more options. Start with my Pickled Beets. I swear, Dear Reader, these are so easy and so delicious. It’s just like eating candy! My Newfoundland upbringing makes me proud to have a pantry stocked with these Mustard Pickles! Finally, I have two types of pickles. The first, this Sweet Sandwich Pickle, is great with just about anything. And there’s this Bread and Butter Pickle, which is made with zucchini. I could make a meal with those!


These little rings of deliciousness can be used in so many ways! The first and most obvious way is on a charcuterie board. They taste wonderful on a piece of bread or on a cracker with a slice of deli meat and a sliver of cheese. So yummy! Another great option is to add them to your salads. The sweetness and tartness add so much flavour to a fresh green salad.

In terms of toppings, the possibilities are almost endless! You can add them to tacos and burritos. They are wonderful on pizza too! Don’t forget sandwiches, burgers, and even hot dogs!

Health Benefits Of Sweet Peppers

Why Do We Love Peppers? There are various health benefits of sweet peppers that have been scientifically proven including weight loss and better cardiovascular health. But the main reason I think we all love peppers is because it has the kick and flavor that never gets tired of eating them. Sweet peppers are versatile vegetables, with edible qualities that vary from being eaten as raw vegetables to prepared as sweet peppers sauces.

The fruit of the bell pepper (capsicum annuum) and a member of the nightshade family along with aubergine, tomatoes and potatoes, bell peppers are also referred to as sweet peppers. A non-hot relative to the chilli pepper, bell peppers can be eaten raw or cooked and make a nutritious addition to a meal.

Nutritional benefits of bell peppers

An 80g serving of red bell pepper (raw) provides:

  • 17 kcal/71KJ
  • 0.6g protein
  • 0.2g fat
  • 3.4g carbohydrates
  • 1.8g fibre
  • 173mg potassium
  • 60mcg folate
  • 101mg vitamin C

It’s worth noting that the nutritional contribution of bell peppers varies dependent on their colour, with red varieties supplying more potassium, vitamin C and folate than their yellow, orange or green equivalents. However, immature green peppers are significantly richer than their mature red equivalent, in the protective plant compounds known as polyphenols.

Like other vegetables, nutritional value will be affected by preparation and cooking methods. Pre-roasted peppers, a popular deli-counter purchase available in a jar or tub, lose up to 25 per cent of their vitamin C content. How long the pepper is cooked, the temperature used, the method of cooking and any preservation techniques applied are factors which influence the amount of loss, although dry heat, such as that in stir-frying and roasting, is considered preferable to boiling or steaming.

1. May reduce the risk of cataracts and macular degeneration

Nutrition plays an important part in delaying the development of age-related sight loss. In particular, two carotenoids called lutein and zeaxanthin, when eaten in sufficient amounts, appear to improve eye health. They do this by protecting the retina from oxidative damage. Red peppers are especially rich in these carotenoids, as well as other protective nutrients such as vitamin C. Numerous studies suggest that regularly eating foods rich in carotenoids and especially lutein and zeaxanthin, may cut the risk of both cataracts and macular degeneration.

2. May reduce the likelihood of anaemia

A common condition especially among women and girls of reproductive age, anaemia is the result of a lack of oxygen in the blood. One of the commonest causes being iron deficiency. Bell peppers contribute modest amounts of iron but are remarkably rich in vitamin C, half a pepper supplying as much as 100mg. This is significant because vitamin C increases the absorption of iron in the gut and numerous studies confirm that diets high in vitamin C-rich fruit and vegetables results in a greater iron uptake. Bell peppers help further because they contain vitamin B6 which is needed to make haemoglobin, the protein which carries oxygen around the body.

3. May protect against certain chronic diseases

Bell peppers are rich in antioxidants, which are associated with better health and protection against conditions like heart disease and cancer. For instance, peppers are especially rich in antioxidant vitamins including vitamins C, E and beta-carotene. They also supply bountiful amounts of polyphenols, these protective plant compounds include lutein, quercetin and capsanthin, the latter being especially rich in ripe red peppers. Being an antioxidant powerhouse suggests peppers offer a strong anti-inflammatory capacity and are likely to lower the risk of chronic disease. Sadly, to date large scale studies which specifically look at the consumption of bell peppers on the incidence of chronic disease, remains lacking.

Interesting findings from animal studies suggest that bell pepper consumption may be effective in preventing memory loss in those with Alzheimer’s. Compounds in ripe peppers appear to inhibit an enzyme which releases amyloid proteins – these are the proteins responsible for accumulating around nerve fibres and contributing to the risk of Alzheimer’s. Subsequent research suggests that it’s possibly the many plant compounds in peppers including phenols, carotenoids and flavonoids which may be responsible for these findings.

5. May have blood-sugar lowering effects

Animal studies suggest bell peppers aid blood sugar management. However, although increasing evidence supports it’s the polyphenols, found in plants like peppers, which have a beneficial influence on blood sugar and appear to help reduce the risk of diabetes, more human studies are needed. It’s hoped that any future research would provide an insight into how much would constitute an effective intake of polyphenol-rich foods.

Are bell peppers safe for everyone?

Bell peppers are a healthy inclusion for most people, although some choose to avoid them because they find peppers are difficult to digest and may trigger heartburn.

❓ FAQ + quick tips

Can you pickled peppers whole?

You can pickle peppers whole or sliced, both are delicious. If pickling whole, choosing smaller peppers will allow them to pickle quicker as the brine can soak into smaller peppers faster. If your peppers are larger, just allow more time to quick pickle in the refrigerator before serving.

What jar should I use to pickle peppers?

Choose a jar small enough so that the peppers can be packed in tight, but tall enough to have about ½ – 1 inch of space between the top so that the brine liquid can completely submerge them.

How long before you can eat pickled peppers?

You can eat sliced pickled peppers as soon as 4 hours after pickling, however we suggest waiting a minimum of 24 hours for best results for whole peppers. If your peppers are thin, then less time is needed for good flavor. However, if your peppers are thick then they may need more time to soak before they are fully pickled.

How long do pickled peppers last?

Pickled peppers last up to 2-3 months in the refrigerator as long as they are completely covered with the liquid brine.

Are pickled peppers healthy?

Pickled peppers are healthy! Per the USDA Food Nutrient Database, one cup of peppers has 1 gram of plant-based protein, 1.8 grams of fiber and is a good source of vitamin C and vitamin A. However, the brine is high in sodium due to the salt needed to pickle the vegetable, so use as a compliment to meals or eat a few peppers spears as a snack with a well-balanced diet.

What are the best peppers for pickling?

It’s possible to pickle any type of peppers: bell peppers, banana peppers, jalapeños, poblano peppers — you name it, you can pickle it.

How do I know if my pickled peppers have gone bad?

Quick pickling vegetables doesn’t present the same food safety hazards as traditional pickling and canning. However, to make sure your peppers stay safe while stored in the refrigerator make sure to completely cover in the liquid brine and to feel the peppers before eating. If they’re slimy, throw them out.

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