Pickled Bell Peppers

Pickled Bell Peppers
DEA/P.MARTINI/De Agostini Picture Library/Getty Images
Ratings (12)
  • Total: 18 mins
  • Prep: 15 mins
  • Cook: 3 mins
  • Curing time: 30 mins
  • Yield: Serves 3
Nutritional Guidelines (per serving)
150 Calories
0g Fat
36g Carbs
1g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Summer is still around and the offerings at the markets still bear the bright beautiful colors of the season. This easy recipe for picked bell peppers is meant to heighten the sweetness of the peppers which can then be added to salads or put on burgers,hot dogs, sausages, or sandwiches.

This is not a canning recipe. These pickles are meant to be prepared and eaten immediately or stored in the refrigerator for a few weeks. Use a nice pickling or sea salt. Kosher salt can be used, too, but make sure the salt is pure and has no additives such as iodine which can change the appearance and flavor of the pickles.


  • 3 large bell peppers (green, red, yellow)
  • 1/2 cup white distilled vinegar
  • 1/2 cup granulated sugar
  • 1/2 teaspoon pickling or sea salt (no iodine added)

Steps to Make It

For Dressing:

  1. Add the vinegar, sugar and salt to a sauce pot and place on medium heat. Stir, using a wooden spoon to dissolve the sugar.

  2. Bring the mixture to a boil and then remove from heat. Let cool completely.

For Pickle:

  1. Cut peppers in half and remove the seeds and stem.

  2. Slice the peppers length-ways into 1/4-inch strips.

  3. Add sliced peppers to a bowl and pour 1/3 cup of the dressing and toss thoroughly to coat the peppers with the pickling liquid.

  4. Set aside for half an hour before serving. Toss intermittently.

Store pickles in a glass jar with a tight fitting lid in the refrigerator. Make sure the peppers are covered with the pickling liquid. They should keep for a couple weeks.

Edited by Hector Rodriguez