Pickled Sweet Peppers

Pickled Sweet Peppers
Pickled Sweet Peppers
Yield: 2 (1-pint) jars
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  1. 1 pound small sweet peppers, thinly sliced (about 4 cups)
  2. 3 large shallots, sliced into rings
  3. 1 1⁄2 cups white wine vinegar
  4. 1⁄2 cup water
  5. 2 cloves garlic, smashed
  6. 1⁄4 cup plus 1 tablespoon sugar
  7. 1 tablespoon plus 1 teaspoon kosher salt
  8. 1⁄2 teaspoon crushed red pepper
  1. Divide peppers and shallot evenly between jars. Set aside.
  2. In a medium saucepan, bring vinegar, 1⁄2 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.
Taste of the South https://www.tasteofthesouthmagazine.com/


  1. These pictures do such a great job of outlining how great these peppers actually look. I hope when I try your recipe on my own I end up with such great looking shots! I can’t wait to try this at home and can’t wait to try the peppers once they are done! Thank you for sharing!

    • Hi Sherry! Thanks for asking! We did not test this recipe canned, but the peppers are definitely can-able. Process them for about 5 minutes in boiling water, making sure to leave 1/2-inch headspace at the top of the jar.

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