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Pickled Bell Peppers Recipe

Pickled Bell Peppers Recipe

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 YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Pickled Bell Peppers

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vlh0316 User ID: 1070252 22945
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."

gypsymal User ID: 1286377 56641
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."

CanuckCooker User ID: 5806994 17803
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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