Pickled Bell Peppers Recipes

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PICKLED BELL PEPPERS



Pickled Bell Peppers image

Everyone around here knows me for this colorful, tasty dish. I serve the peppers with a lot of meals and other times I'll turn it into a salad for a weeknight cookout. -Heather Prendergast, Sundre, Alberta

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 cups.

Number Of Ingredients 7

2 each medium green, sweet red and yellow peppers, cut into 1-inch pieces
1 large red onion, halved and thinly sliced
2 teaspoons mixed pickling spices
1/2 teaspoon celery seed
1 cup sugar
1 cup cider vinegar
1/3 cup water

Steps:

  • In a large glass bowl, combine peppers and onion. Place pickling spices and celery seed on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string. , In a small saucepan, combine sugar, vinegar, water and spice bag. Bring to a boil; boil 1 minute. Transfer spice bag to pepper mixture. Pour vinegar mixture over top. Cool to room temperature. Refrigerate, covered, 24 hours, stirring occasionally., Discard spice bag. Refrigerate pickled peppers up to 1 month.

Nutrition Facts : Calories 67 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 17g carbohydrate (15g sugars, Fiber 1g fiber), Protein 1g protein.

QUICK PICKLED PEPPERS



Quick Pickled Peppers image

Learn how to make homemade, spicy and sweet, gourmet jalapeño and bell pepper pickles! It's super easy and the pickles will keep in the refrigerator for months.

Provided by Cookie and Kate

Categories     Pickles

Time 25m

Number Of Ingredients 7

1/2 pound jalapeños (choose larger jalapeños for less spicy pickles)
1 red bell pepper
1 cup apple cider vinegar (or white wine vinegar or distilled white vinegar)
1 cup water
2 tablespoons honey or sugar of choice
2 cloves garlic, peeled and smashed
1 teaspoon salt

Steps:

  • First, prepare your peppers: Wear gloves to prevent your fingers from feeling burned. For less spicy pickles, use a paring knife to remove the jalapeño membranes and seeds before slicing (this is a lot of work, so I just pulled out the larger membranes from my sliced pickles). Slice the pickles thin with a mandoline or chef's knife. If you're still concerned about the spice level of the pickles, run the sliced jalapeños under running water in a colander to try to knock off any remaining seeds. (Beware, those pepper fumes made me cough.) Slice off the top of the bell pepper and remove the seeds and membranes. Chop the bell pepper.
  • Combine the prepared peppers and smashed garlic in a 28-ounce (1.75 pints) or larger glass jar. In a small saucepan, combine the vinegar, water, honey and salt. Bring the mixture close to a boil on the stove, stirring occasionally to dissolve the sweetener into the liquid. Remove from heat and carefully pour the liquid over the peppers. Use a butter knife to pock down the peppers so they all fit and there aren't any hidden air pockets.
  • Let the pickles cool to room temperature in the jar, then screw on a lid and refrigerate the pickles. Depending on how thinly you sliced the peppers, they could be ready to eat immediately or might need a couple of days in the refrigerator before they taste fully pickled (just sample one every now and then to find out!). They are best when relatively fresh, but keep well for at least a month.

Nutrition Facts : ServingSize 2 tbsp, Calories 18 calories, Sugar 3.1 g, Sodium 147.5 mg, Fat 0.1 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 3.7 g, Fiber 0.5 g, Protein 0.2 g, Cholesterol 0 mg

PICKLED PEPPERS



Pickled Peppers image

There's no lengthy canning process required to pickle these peppers...just the microwave and refrigerator. A jar of this tangy condiment would make a great gift from the kitchen.

Provided by By Betty Crocker Kitchens

Categories     Condiment

Number Of Ingredients 10

1 tablespoon sugar
1 tablespoon salt
2 cups water
1 cup white vinegar
1 red bell pepper, cut into 6 pieces
1 yellow bell pepper, cut into 6 pieces
1 green bell pepper, cut into 6 pieces
1 small onion, sliced, separated into rings
2 cloves garlic, halved
1 sprig fresh tarragon or 1/4 teaspoon dried tarragon leaves

Steps:

  • In 2-quart microwavable bowl, mix sugar, salt, water and vinegar. Microwave uncovered on High 8 to 14 minutes or until mixture boils. Stir to dissolve sugar.
  • In clean, hot 1-quart jar, pack all remaining ingredients. Pour hot vinegar mixture over vegetables; cover with tight-fitting lid. Refrigerate at least 1 week before serving to blend flavors. Store in refrigerator.

Nutrition Facts : Calories 10, Carbohydrate 3 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving (1/4 Cup), Sodium 440 mg, Sugar 2 g, TransFat 0 g

PICKLED PEPPER RECIPE FOR HOME CANNING



Pickled Pepper Recipe for Home Canning image

This quick pickled pepper recipe allows you to preserve peppers with water bath canning. Sweet peppers will result in a tasty topping for adults and kids alike, while adding hot peppers to your pickled mix will obviously increase the heat.

Provided by Ashley Adamant

Categories     Canning

Number Of Ingredients 6

5 Cups Diced Peppers, Mix of Hot and Sweet
5 Garlic Cloves
2 Cups Cider Vinegar
1 Cup Water
2 tsp Canning Salt
1 tsp Sugar

Steps:

  • Begin by preheating your water bath canner.
  • Divide chopped peppers between 5 half pint jars and top each jar with a garlic clove.
  • Bring Vinegar, Water, Salt and Sugar to a boil in a saucepan.
  • Pour the brine over the peppers in each jar, leaving 1/2 inch headspace.
  • Process in a water bath canner for 10 minutes. (15 minutes for 1000-6000 ft elevation.)

PICKLED PEPPERS



Pickled Peppers image

These are great plain or even on a sandwich!

Provided by Love2c0ok

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 8h20m

Yield 6

Number Of Ingredients 5

1 cup water
½ cup distilled white vinegar
⅓ cup white sugar
kosher salt to taste
3 red bell peppers, halved, or more to taste

Steps:

  • Combine water, vinegar, sugar, and salt in a saucepan; bring to a boil. Add red bell peppers to the boiling water mixture, reduce heat to medium-low, and simmer until peppers are softened, 8 to 10 minutes.
  • Transfer red bell peppers and liquid to jars, cover with lids, and refrigerate, 8 hours to overnight.

Nutrition Facts : Calories 61.8 calories, Carbohydrate 14.7 g, Fat 0.2 g, Fiber 1.2 g, Protein 0.6 g, Sodium 70.2 mg, Sugar 13.5 g

PICKLED BELL PEPPERS



Pickled Bell Peppers image

Make your own pickled sweet bell peppers with this quick and easy refrigerator pickle recipe. They're great for burgers, sandwiches, salads, and hot dogs.

Provided by Cynthia Nelson

Categories     Side Dish     Condiment

Time 48m

Yield 3

Number Of Ingredients 4

1/2 cup white distilled vinegar
1/2 cup granulated sugar
1/2 teaspoon pickling or sea salt
3 large bell peppers (green, red, yellow)

Steps:

  • Gather the ingredients.
  • Add the vinegar, sugar, and salt to a sauce pot and place on medium heat. Stir, using a wooden spoon to dissolve the sugar.
  • Bring the mixture to a boil and then remove from heat. Let cool completely.
  • Cut peppers in half and remove the seeds and stems.
  • Slice the peppers lengthwise into 1/4-inch strips.
  • Add sliced peppers to a bowl, pour on 1/3 cup of the dressing, and toss thoroughly to coat the peppers with the pickling liquid.
  • Set aside for half an hour before serving. Toss intermittently.

Nutrition Facts : Calories 152 kcal, Carbohydrate 37 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, Sodium 196 mg, Sugar 34 g, Fat 0 g, ServingSize Serves 3, UnsaturatedFat 0 g

PICKLED PEPPERS RECIPE



Pickled Peppers Recipe image

Learn how to make a Pickled Peppers recipe with this simple sweet and sour brine. If you like it hot, use jalapenos or banana peppers and enjoy this side dish as a salad or burger topping!

Provided by Alyona Demyanchuk

Categories     Side Dish

Time 25m

Number Of Ingredients 6

1 lb mini bell peppers ((whole peppers, washed and patted dry))
1/2 cup oil ((any mild oil))
1 liter water
2 1/2 Tbsp sugar
2 Tbsp salt
5 Tbsp vinegar

Steps:

  • In a large pot, heat the oil over high heat until. Add the peppers and toss to coat for about a minute. Remove with a slotted spoon and pack into clean mason jars.
  • Add the water, sugar, salt, and vinegar. Bring to a boil and pour over the peppers.
  • Seal jars with a lid and cool to room temperature. Refrigerate for up to 1 month.

Nutrition Facts : ServingSize 1 cup, Calories 210 kcal, Carbohydrate 10 g, Protein 1 g, Fat 19 g, SaturatedFat 1 g, TransFat 1 g, Sodium 2329 mg, Fiber 2 g, Sugar 8 g, UnsaturatedFat 17 g

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