Best 3 Pickled Bell Peppers Recipes

**Unveil the Delightful World of Pickled Bell Peppers: A Culinary Journey Through Flavor and Tradition**

Embark on a tantalizing culinary adventure with pickled bell peppers, a delectable treat that has captivated taste buds for centuries. Savor the vibrant hues and enticing aromas of these pickled gems, as they transform ordinary bell peppers into extraordinary culinary delights. Experience the perfect balance of sweet, sour, and tangy flavors, a symphony of taste that complements any meal or occasion.

Explore a variety of recipes within this article, each offering a unique twist on this classic pickle. From the classic vinegar-based pickle to the spicy and flavorful Korean-style pickle, there's a recipe here to suit every palate. Discover the secrets to creating the perfect pickling brine, ensuring that your peppers retain their crisp texture and burst with flavor.

Whether you're a seasoned pickle enthusiast or a curious culinary explorer, this article will guide you through the art of pickling bell peppers. With detailed instructions and helpful tips, you'll master the techniques and create jars of pickled bell peppers that will become a staple in your kitchen. So, gather your ingredients, prepare your taste buds, and let's embark on this delicious journey together.

Check out the recipes below so you can choose the best recipe for yourself!

PICKLED BELL PEPPERS

Pickled Bell Peppers image

Everyone around here knows me for this colorful, tasty dish. I serve the peppers with a lot of meals and other times I'll turn it into a salad for a weeknight cookout. -Heather Prendergast, Sundre, Alberta

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 4 cups.

Number Of Ingredients 7

Ingredients

2 each medium green, sweet red and yellow peppers, cut into 1-inch pieces
1 large red onion, halved and thinly sliced
2 teaspoons mixed pickling spices
1/2 teaspoon celery seed
1 cup sugar
1 cup cider vinegar
1/3 cup water

Steps:

In a large glass bowl, combine peppers and onion. Place pickling spices and celery seed on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string. , In a small saucepan, combine sugar, vinegar, water and spice bag. Bring to a boil; boil 1 minute. Transfer spice bag to pepper mixture. Pour vinegar mixture over top. Cool to room temperature. Refrigerate, covered, 24 hours, stirring occasionally., Discard spice bag. Refrigerate pickled peppers up to 1 month.

Nutrition Facts : Calories 67 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 17g carbohydrate (15g sugars, Fiber 1g fiber), Protein 1g protein.

PICKLED ONIONS WITH SWEET BELL PEPPERS

Pickled Onions with Sweet Bell Peppers image

Categories Onion Pepper Bell Pepper Summer Winter Brine Kosher Simmer Boil

Yield makes 4 cups

Number Of Ingredients 12

Ingredients

8 whole black peppercorns
2 teaspoons dried Mexican oregano, toasted (page 161)
2 bay leaves
2 whole cloves
3 cloves garlic
2 cups water
2 cups distilled white vinegar
2 1/2 teaspoons kosher salt
1 1/2 tablespoons sugar
2 red onions, very thinly sliced
1 sweet red bell pepper, cored, seeded, and thinly sliced
1 sweet yellow bell pepper, cored, seeded, and thinly sliced

Steps:

To prepare the pickling liquid, place the peppercorns, oregano, bay leaves, cloves, and garlic in cheesecloth and tie into a pouch. In a saucepan, place the seasoning bundle, the 2 cups water, vinegar, salt, and sugar and simmer over medium-low heat for 30 minutes. Remove and discard the seasoning pouch. Add the onions and bell peppers to the pickling liquid and bring to a boil over medium-high heat. Remove from the heat when the liquid comes to a boil. Transfer to a container.
The vegetables will keep in the liquid for about 1 month in the refrigerator.

PICKLED SWEET BELL PEPPERS

Pickled Sweet Bell Peppers image

Make and share this Pickled Sweet Bell Peppers recipe from Food.com.

Provided by Maryland Jim

Categories Peppers

Time 50m

Yield 4 pints

Number Of Ingredients 8

Ingredients

2 1/2 lbs bell peppers (I used green, red and yellow peppers)
2 cups sugar
2 cups cider vinegar
2 cups water
1/2 teaspoon celery seed
1/2 teaspoon mustard seeds
2 garlic cloves, crushed
1 teaspoon salt

Steps:

Wash and remove seeds from peppers. Cut into strips.
Cook 3 minutes in boiling water. Drain.
Combine all ingredients and bring to a boil.
Simmer 5 minutes.
Pack peppers in prepared jars, cover with pickling mixture.
Seal and process in boiling water bath for 10 minutes for pints, 15 minutes for quarts.

Nutrition Facts : Calories 474, Fat 0.7, SaturatedFat 0.2, Sodium 598.9, Carbohydrate 115, Fiber 5, Sugar 107.2, Protein 2.7

Tips:

Choose the right peppers: Use fresh, firm bell peppers that are free of blemishes and bruises. A variety of colors will make your pickled peppers more visually appealing.
Prepare the peppers properly: Wash the peppers thoroughly and remove the stems and seeds. Cut the peppers into uniform pieces, such as strips or rings.
Use a clean jar: Make sure the jar you use for pickling is clean and sterilized. This will help to prevent spoilage.
Follow the recipe carefully: Each pickling recipe will have its own unique ingredients and instructions. Be sure to follow the recipe carefully to ensure the best results.
Be patient: Pickled peppers take time to develop their full flavor. Be patient and allow them to pickle for at least two weeks before enjoying.

Conclusion:

Pickled bell peppers are a delicious and versatile condiment that can be used in a variety of dishes. They are also a great way to preserve peppers and enjoy them all year long. With so many different pickling recipes available, you're sure to find one that you love. So next time you have a surplus of bell peppers, don't let them go to waste. Pickle them instead and enjoy them for months to come!