Pickled Sweet Peppers

These pickled sweet peppers are a tangy, crunchy add-on for sandwiches or lean meats like white fish or chicken. But despite the recipe name, instead of a quick pickle, this recipe is meant to be canned. If you’re new to canning—and maybe wondering how do you pickle sweet peppers?—you may find it useful to dive into our Canning 101 guide first. You just may be surprised by how approachable home canning can be! What’s more, there’s no shortage of canning recipes you can explore.

Ingredients for Pickled Sweet Peppers

• Bell pepper: Feel free to use any color bell pepper you like, though we recommend red because it’s the sweetest type of pepper.
• Banana pepper: This pepper is naturally tangy, crunchy and colorful, so it’s often used in pickling recipes. If you’d like a more spicy, sour taste, opt for pepperoncini peppers instead.
• Onion: If you’d like extra zip in your pickled sweet peppers, opt for purple onion. Otherwise, we like sweet onion for this recipe.
• Garlic: Raw garlic infuses the pickling juice with an extra dose of savory, pungent flavor. If you’d like, you can reuse the garlic in salad dressing recipes.
• Canola oil: This ingredient helps create a barrier between the air and the pickle, keeping the pickles fresh longer.
• White vinegar: Because white vinegar is made from grain alcohol, it has an otherwise neutral flavor that can take on the character of what it’s paired with, in this case, when you’re pickling sweet banana peppers.
• Sugar: Simple granulated white sugar is best for this recipe, though if you have caster sugar that works too.
• Canning salt: This term just means any salt that doesn’t contain additives like iodine or anti-caking agents. It’s important to use in canning recipes because otherwise, unwanted reactions can occur.

Directions

Step 1: Prep and place the ingredients

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Cut the red and banana peppers into strips, discarding the seeds. Pack the peppers into five hot 1-pint jars until 1/2 inch of space is left at the top. Next, divide the onion, garlic and oil among the jars.

Step 2: Boil the pickling liquid

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In a large saucepan, bring the water, vinegar, sugar and salt to a boil.

Step 3: Add the pickling liquid, adjust the jars

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Carefully ladle the hot liquid into the jars, leaving 1/2 inch of headspace at the top. Remove any air bubbles and adjust the headspace, if necessary, by adding more hot liquid. Wipe the rims, then center the lids on the jars and screw on the bands until they’re fingertip tight.

Step 4: Seal the jars

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Place the jars into a canner with simmering water, ensuring that they’re completely covered with water. Bring the water to a boil, and process the jars for 15 minutes. Remove the jars and let them cool.

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Pickled Sweet Pepper Variations

• Toss in extra spices: These pickled sweet peppers skip the pickling spice, but you can certainly toss it in, if you’d like.
• Use a different vinegar: While it’s important to use a vinegar that’s at least 5% acidic, you don’t have to use white vinegar. For example, many canning recipes use apple cider vinegar instead.

How to Store Pickled Sweet Peppers

As long as they continue to be sealed, canned recipes can last indefinitely on the shelf. That said, the texture may start to degrade after about one year, so we suggest eating them within this timeframe. Once they’re opened, store these pickled sweet peppers in the fridge for up to three months.

Can I freeze sweet pickled peppers?

While you can freeze pickled sweet peppers, most glass containers are not designed to withstand extreme cold. Instead, simply place them in an airtight, freezer-safe container and store them in the freezer for up to nine months.

Pickled Sweet Pepper Tips

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What makes pickles extra crunchy?

Tannins are a natural compound that helps slow down the softening process. To harness the magic of tannins, stir a few grape leaves or a bit of loose black tea into your jar before canning.

What is the best canning method for beginners?

The three most popular methods for canning recipes include pressure, steam and water bath canning. We recommend using the water bath option because it’s the safest and doesn’t require any special equipment.

What are the most common mistakes in canning?

It’s important to lengthen the time you process your cans if you live at an altitude that’s at least 1,000 feet above sea level. For example, between 1,000 and 3,000 feet, plan on adding another five minutes in the hot water bath. If you’re above 3,000 feet, add another 10 minutes.