Best 5 Pickled Sweet Peppers Recipes

**Discover the Sweet and Tangy Delight of Pickled Sweet Peppers: A Culinary Journey Awaits**

Embark on a flavor-filled adventure with our collection of pickled sweet pepper recipes, where sweet peppers take center stage, transformed into a symphony of taste sensations. These culinary creations capture the vibrant colors and natural sweetness of peppers, skillfully preserved in a tangy vinegar solution, creating a delightful balance of flavors. Our recipes cater to diverse preferences, offering a range of options, from classic pickling techniques to unique flavor combinations. Whether you seek a simple and traditional approach or crave a burst of spicy heat, we have the perfect recipe for you. Prepare to tantalize your taste buds and elevate your culinary skills as you explore the world of pickled sweet peppers.

**Recipes Included:**

1. **Classic Pickled Sweet Peppers:**
A timeless recipe that showcases the natural sweetness of peppers, complemented by a tangy vinegar brine. Simplicity at its finest.

2. **Spicy Pickled Sweet Peppers:**
For those who love a kick, this recipe infuses peppers with a fiery blend of chili peppers and spices, creating a flavorful and zesty treat.

3. **Honey Mustard Pickled Sweet Peppers:**
A sweet and tangy twist on classic pickles, this recipe incorporates honey and mustard, adding a touch of sweetness and a hint of spice.

4. **Garlic and Herb Pickled Sweet Peppers:**
Aromatic and savory, this recipe features a blend of garlic, herbs, and spices, creating a complex and flavorful pickle that complements various dishes.

5. **Curried Pickled Sweet Peppers:**
Experience a unique fusion of flavors as curry powder and other spices transform sweet peppers into a delightful and exotic pickle.

6. **Sweet and Sour Pickled Sweet Peppers:**
A harmonious balance of sweet and sour flavors achieved through a combination of sugar and vinegar, resulting in a versatile pickle that pairs well with various cuisines.

Let's cook with our recipes!

SWEET PICKLED BANANA PEPPERS

Sweet Pickled Banana Peppers image

I love these peppers on hot dogs, hamburgers or what ever. They are so easy to make. You can double the recipe with no problem. I have never water bathed these pickles the jars have always sealed securely and I have used them a year or so later, Just be sure that the top has sealed and you have heard it POP. If the jar does not seal fully store in the fridge and use within a couple of months. As you can see from the picture, I often mix hot Jalapeno, Anaheim, Banana and any other peppers on hand - the result is medium hot pickled peppers. If you are at all concerned about food safety and would feel better water-bathing them, by all means do so - Just follow the instructions is any canning book - I recommend 15 minutes in the water-bath.

Provided by Bergy

Categories Vegetable

Time 35m

Yield 2 1/2 pint jars

Number Of Ingredients 5

Ingredients

1/2 lb banana pepper, seeded and sliced crossways into rings
2 cups white vinegar
2/3 cup white sugar
1/2 teaspoon mustard seeds
1/2 teaspoon celery seed

Steps:

Sterilize 2- 1/2 pint jars.
Bring the vinegar, sugar, mustard seed and celery seed to a rolling boil.
Place peppers in the 1/2 pint jars.
Pour on the hot pickling juice and bring liquid to within 1/2" of the top.
Be sure the edge of the jar has no juice on it.
Place lids and screw on bands finger-tip tight.
Seal jar and leave for 2 weeks.**.
**This is an heirloom recipe that uses a method no longer recommended by the USDA/NCHFP (National Center for Home Food Preservation). Current guidelines recommend processing in a boiling water bath at least 10 minutes at sea level to 1000 feet in elevation (more time at higher elevations) and left to cool, upright and undisturbed, on a cloth-protected counter for 24 hours. Check for seal; if the jar hasn't sealed, either re-process the jars within the 24 hours or refrigerate and use first.

PICKLED SWEET PEPPERS

Pickled Sweet Peppers image

I love to can my homegrown produce. I call this recipe Summer in a Jar. The peppers have a nice combination of tart and spicy flavors. -Edna Clemens, West Branch, Michigan

Provided by Taste of Home

Time 50m

Yield 5 pints.

Number Of Ingredients 9

Ingredients

5 large sweet red peppers
8 banana peppers (about 1 pound)
1 medium onion, thinly sliced
8 garlic cloves, peeled
4 teaspoons canola oil
2-1/2 cups water
2-1/2 cups white vinegar
1-1/4 cups sugar
2 teaspoons canning salt

Steps:

Cut red and banana peppers into strips, discarding seeds. Pack peppers into 5 hot 1-pint jars to within 1/2 in. of the top. Divide the onion, garlic and oil among jars., In a large saucepan, bring water, vinegar, sugar and salt to a boil. Carefully ladle hot liquid over pepper mixture, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

Nutrition Facts : Calories 13 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 15mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 0 protein. Diabetic Exchanges

JOE'S SWEET PICKLED BANANA PEPPERS

Joe's Sweet Pickled Banana Peppers image

My own recipe. My wife and i love these sweet peppers. They are great on hot dogs,hamburgers,sub sandwiches or just about anything you wanna put them on or in.

Provided by Chef Teer

Categories Peppers

Time 1h

Yield 2 pint jars, 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1/2 lb banana pepper, seeded and slicded across, so you have rings
2 cups white vinegar
2/3 cup white sugar
1 tablespoon black peppercorns
1/2 teaspoon mustard seeds
1/2 teaspoon celery seed
1 teaspoon sea salt
1 large onion, halved and cut into 1-inch slices
6 bay leaves

Steps:

Sterilize 2- 1/2 pint jars.
Bring the peppers corns,vinegar, sugar, mustard seed, celery seed, and remaining ingredients to a rolling boil.
Remove bay leaves unless you prefer to leave in for appearance.
Place peppers in the 1/2 pint jars.
Pour on the pickling juice.
Bring brine to within 1/2" of the top.
Be sure the edge of the jar has no juice on it.
Seal in jars and leave for 2 weeks before opening.**.
**This is an heirloom method no longer recommended by the USDA/NCHFP (National Center For Home Food Preservation). To meet current guidelines, the filled jars should be processed in a boiling water bath for 10 minutes up to 1000 feet in elevation, 15 minutes from 1000 to 6000 feet, and 20 minutes at over 6000 feet.

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: Bell peppers and banana peppers are the most common choices for pickling, but you can also use other varieties like cherry peppers or jalapeños. Look for peppers that are firm and blemish-free.
Prepare the peppers properly: Wash the peppers thoroughly and remove the stems and seeds. If you're using larger peppers, you can cut them into smaller pieces.
Use a flavorful brine: The brine is what gives the peppers their flavor, so make sure it's packed with flavor. Common ingredients in pickling brines include vinegar, water, sugar, salt, and spices like garlic, dill, and mustard seeds.
Let the peppers pickle for at least two weeks: The longer the peppers pickle, the more flavorful they will be. However, you can enjoy them after a few days if you're impatient.
Store the peppers properly: Once the peppers are pickled, store them in a cool, dark place. They will keep for several months.

Conclusion:

Pickled sweet peppers are a delicious and versatile condiment that can be used in a variety of dishes. They're perfect for adding a pop of flavor to sandwiches, salads, and wraps. You can also use them as a topping for pizza or pasta. No matter how you choose to enjoy them, pickled sweet peppers are sure to be a hit. So next time you're looking for a new and exciting way to add flavor to your food, give pickled sweet peppers a try.