Description
A vibrant and flavorful Pickled Peppers recipe that combines bell peppers with a tangy and spicy pickling liquid made from vinegar, sugar, and aromatic spices. Perfect for adding a zesty kick to sandwiches, salads, or as a tangy side dish. This easy-to-make recipe yields one quart of pickled peppers that can be refrigerated and enjoyed after two weeks of marinating.
Ingredients
Scale
Pickling Peppers
- 1 pound bell peppers (red, yellow, or orange), sliced into 1-inch pieces
Pickling Liquid
- 1 cup distilled white vinegar
- 1 cup water
- 1/2 cup sugar
- 1 tablespoon salt
- 1 teaspoon mustard seeds
- 1 teaspoon celery seeds
- 1/2 teaspoon turmeric
- 1/4 teaspoon red pepper flakes
Instructions
- Prepare the peppers: Cut the bell peppers into 1-inch pieces and set them aside. This size allows the peppers to soak up the pickling liquid evenly.
- Make the pickling liquid: In a large pot, combine the vinegar, water, sugar, salt, mustard seeds, celery seeds, turmeric, and red pepper flakes. Bring the mixture to a boil over medium heat, stirring occasionally until the sugar and salt are completely dissolved and the liquid is infused with the spices.
- Pour over peppers: Place the sliced pepper pieces into a glass jar or container. Carefully pour the hot pickling liquid over the peppers, making sure they are fully submerged to ensure proper pickling and flavor absorption.
- Seal and store: Seal the jar tightly with a lid. Allow the jar to cool to room temperature before placing it in the refrigerator. Let the peppers pickle for at least 2 weeks before serving to develop full flavor. Store refrigerated and consume within 2-3 months for best quality.
Notes
- Use a clean glass jar to prevent contamination and extend shelf life.
- You can vary the type of bell peppers according to color preference or availability.
- Adjust the red pepper flakes to control the spiciness level.
- For a crisper texture, consider blanching the peppers for 1-2 minutes before pickling.
- Always refrigerate pickled peppers and consume within 2-3 months.