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Pickled Bell Peppers

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
    4 cups

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

Directions

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

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Reviews

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Average Rating:
  • Dragon
    Feb 25, 2021

    Thanks for this. Have been wanting to try pickling bell peppers for a long time and having a hard time finding recipes specially for that purpose, even in my dad’s old cookbooks, which have pretty much everything.

  • Bev630
    Sep 30, 2019

    You purchase "mixed pickling spice" in the spice aisle. It is a blend of cinnamon, allspice, mustard seed, etc etc, all ready mixed together for making pickles. Don't worry Charlie - you don't have to mix it up yourself :)

  • Charlie
    Jul 25, 2019

    Hey - you can't just throw a term like "2 teaspoons mixed pickling spices" in there and not tell us what that means. :(

  • vlh0316
    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.

  • gypsymal
    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.

  • CanuckCooker
    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.