Pickled Bell Peppers Recipe
Pickled Bell Peppers Recipe photo by Taste of Home
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Pickled Bell Peppers Recipe

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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
TOTAL TIME: Prep: 20 min. + chilling
MAKES:16 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 16 servings


  • 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

Nutritional Facts

67 calories: 1/4 cup, 0g fat (0g saturated fat), 0mg cholesterol, 2mg sodium, 17g carbohydrate (15g sugars, 1g fiber), 1g protein .


  1. 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.
  2. 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.
  3. Discard spice bag. Refrigerate pickled peppers up to 1 month. Yield: 4 cups.
Originally published as Pickled Peppers in Country Woman July/August 1998, p33

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Reviewed Sep. 5, 2013

"We have a family garden and grow lots of different kind of hot peppers. We used this recipe for the overabundance of peppers we had and it turned out wonderful."

Reviewed Aug. 18, 2011

"Tried these but used jalapeno peppers instead. They were delicious. Let the peppers and onion boil for 2 minutes and put into a jar."

Reviewed Aug. 1, 2011

"Reallllly good! Simple to make and a very tasty colorful side dish. Had it tonight with grilled skin on, bone-in chicken breasts and garden fresh yellow beans. Very nice!!Followed the recipe as written and will definitely make this again. Thanks for sharing Heather."

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