Pickled Bell Peppers

Pickled Bell Peppers
DEA/P.MARTINI/De Agostini Picture Library/Getty Images
Prep: 15 mins
Cook: 3 mins
Curing time: 30 mins
Total: 48 mins
Servings: 3 servings
Nutrition Facts (per serving)
152 Calories
0g Fat
37g Carbs
1g Protein
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Nutrition Facts
Servings: 3
Amount per serving
Calories 152
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 196mg 9%
Total Carbohydrate 37g 14%
Dietary Fiber 1g 4%
Total Sugars 34g
Protein 1g
Vitamin C 54mg 272%
Calcium 17mg 1%
Iron 0mg 2%
Potassium 101mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

When it's summer and the offerings at the market bear the bright, beautiful colors of the season, it's time to take advantage of flavors that might be difficult to come by once the colder months come. Our quick pickling recipe highlights the flavors of sweet peppers, letting the veggie flavor speak for itself without covering it up with additional herbs or strong spices.

There's no need for boiling pots and sterilized mason jars, or many hours in the kitchen heating up and cooling down your preserves. This quick recipe for picked bell peppers is easy to make and meant to heighten the sweetness of the peppers while giving them a tang that pairs great with salads, burgers, hot dogs, sausages, or sandwiches.


  • 1/2 cup distilled white vinegar

  • 1/2 cup sugar

  • 1/4 teaspoon pickling salt, or sea salt

  • 3 large bell peppers, green, red, yellow

Steps to Make It

  1. Gather the ingredients.

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

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

  4. Cut peppers in half and remove the seeds and stems.

  5. Slice the peppers lengthwise into 1/4-inch strips.

  6. 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.

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

Creamy Spread With Pickled Peppers

  • To make a tangy, creamy sauce, mix 1/2 cup of finely chopped pickled peppers with a cup of mayonnaise, 1 tablespoon of hot sauce, 1 tablespoon of mustard, and the juice of one lime. Use it in potato or pasta salad, as a dip for crudités, or as a spread on sandwiches for a nice addition to a summer picnic.


  • This is not a canning recipe. These peppers are meant to be prepared and eaten immediately or stored in the refrigerator for a week or two.
  • 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 peppers.
  • Store peppers in the refrigerator in a glass jar with a tight-fitting lid. Make sure the peppers are covered with the pickling liquid.