Description
This Pickled Peppers recipe features vibrant bell peppers preserved in a tangy and flavorful spiced vinegar brine. Perfect as a zesty condiment or a bright addition to sandwiches and salads, these pickled peppers bring a delicious punch of acidity and sweetness with aromatic spices like mustard seeds, celery seeds, and turmeric.
Ingredients
Scale
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: Wash and dry the bell peppers thoroughly. Cut them into 1-inch pieces, making sure the pieces are uniform in size to allow even pickling. Set aside.
- Make the pickling liquid: In a large pot, combine the distilled white vinegar, water, sugar, salt, mustard seeds, celery seeds, turmeric, and red pepper flakes. Heat the mixture over medium heat, stirring occasionally until the sugar and salt dissolve completely. Bring the liquid to a rolling boil to properly infuse the flavors and sterilize the brine.
- Pour over peppers: Place the prepared pepper pieces into a clean glass jar or container suitable for pickling. Carefully pour the hot pickling liquid over the peppers, ensuring all the pieces are fully submerged to prevent spoilage and promote even pickling.
- Seal and store: Seal the jar tightly with a lid and allow it to cool to room temperature. Once cooled, transfer the jar to the refrigerator. For best flavor development, let the peppers pickle undisturbed for at least 2 weeks before serving.
Notes
- For a spicier kick, increase red pepper flakes or add sliced jalapeños.
- Use glass jars or containers to avoid any reaction with the vinegar.
- Keep the peppers fully submerged in the pickling liquid to prevent mold.
- Allow pickled peppers to mature for at least 2 weeks; flavor intensifies over time.
