Pickled Sweet Peppers

Pickled Sweet Peppers

These Pickled Sweet Peppers make the perfect topping for summer sandwiches, tacos, and hamburgers.

5.0 from 1 reviews
Pickled Sweet Peppers
Yields: 2 (1-pint) jars
  • 1 pound small sweet peppers, thinly sliced (about 4 cups)
  • 3 large shallots, sliced into rings
  • 1½ cups white wine vinegar
  • ½ cup water
  • 2 cloves garlic, smashed
  • ¼ cup plus 1 tablespoon sugar
  • 1 tablespoon plus 1 teaspoon kosher salt
  • ½ teaspoon crushed red pepper
  1. Divide peppers and shallot evenly between jars. Set aside.
  2. In a medium saucepan, bring vinegar, ½ cup water, garlic, sugar, salt, and red pepper to a boil over medium-high heat. Remove from heat; discard garlic. Divide vinegar mixture evenly between jars. Seal jars, and let cool to room temperature. Refrigerate 24 hours or up to 1 month.



  1. I love all kinds of peppers! This recipe looks divine and so easy. I am all about the
    easy these days. Refrigerator pickles is the way to go. Thanks so much for sharing.


Please enter your comment!
Please enter your name here

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.