Best 4 Quick Pickled Peppers Recipes

QUICK AND EASY PICKLED PEPPERS

Steps:

• Prep the peppers: Utilize a small paring knife to remove the membranes and seeds before slicing (for a less spicy version). Slice thinly and continue until all peppers are sliced.
• Transfer the pepper slices and garlic to a large glass jar (with lid).
• Add the vinegar, water, honey and salt to a small saucepan and heat until almost boiling. Make sure to stir to dissolve the honey/sugar.
• Remove the vinegar/sugar mixture from the heat and pour over the peppers.
• Use a butter knife or chopstick to tap on the bottom of the glass to remove hidden air pockets.
• Once the peppers are cooled to room temperature, place the lid on the jar and refrigerate.
• Super thin slices can be eaten after 10 minutes while thicker slices will need a few days.

PICKLED PEPPERS

Steps:

• Combine water, vinegar, sugar, and salt in a saucepan; bring to a boil. Add red bell peppers to the boiling water mixture, reduce heat to medium-low, and simmer until peppers are softened, 8 to 10 minutes.
• Transfer red bell peppers and liquid to jars, cover with lids, and refrigerate, 8 hours to overnight.

QUICK PICKLED PEPPERS

Steps:

• Cut peppers into 1/2 inch strips, lengthwise.
• In a medium saucepan, simmer the vinegar, 2 cups of water, garlic, salt, sugar, oregano, peppercorns, onion, and dried chilies, if using, until fragrant, about 3 or 4 minutes.
• Blanch peppers in a pot of boiling water until they begin to soften and lose a little color, about 2 to 3 minutes; drain peppers and pat dry.
• Place peppers, in a nonreactive container or canning jars, pour vinegar mixture over them to cover; seal tightly and refrigerate for at least 8 hours.

PICKLED BELL PEPPERS

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.