Easy Pickled Peppers

June 22, 2011

Author Notes: A few weeks ago I bought a bag of sweet mini bell peppers because they looked so pretty, but not having any plan on what to do with them. I ended up stuffing some with a ground turkey filling and then pickled a jar with this easy refrigerated pickling recipe. Great snacking or on a sandwich, they'll keep for a few weeks in the fridge. Pack the jar in the picnic basket and enjoy!inpatskitchen

Makes: one 14 to 15 ounce jar


  • One 14 to 15 ounce glass jar with a lid which has been washed and sterilized
  • Enough mini sweet peppers cut crosswise in one inch chunks to pack the jar leaving about 3/4 inch head room
  • 1 cup rice vinegar
  • 1 cup water
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon granulated garlic
  • 1 tablespoon Kosher salt
  • 1 tablespoon cane or beet sugar
In This Recipe


  1. Bring the vinegar, water red pepper, garlic, salt and sugar to a boil. Pour into the pepper stuffed jar making sure to cover the peppers totally.
  2. Secure the lid on the jar and give it a couple of shakes. This will help with the seal.
  3. Let the jar of peppers cool to room temperature and then refrigerate. They'll be ready for eating the next day!!

More Great Recipes:
Condiment/Spread|Pepper|Vegetable|Vinegar|Pickle & Preserve|Make Ahead|Vegan

Reviews (4) Questions (0)

4 Reviews

Trena H. July 24, 2015
Pat - I made this recipe in a hotel room in George Town, Penang and it was delicious! Needless to say my husband was very impressed. Thank you for another great recipe.
Author Comment
inpatskitchen July 25, 2015
Wow! In a hotel room? Thanks so much..sure glad you enjoyed!
Author Comment
inpatskitchen July 2, 2011
Thanks LE...they actually stay crisp and are so easy to make!
Literary E. July 2, 2011
Do they stay crisp, or does the pickling liquid soften them? This sounds so pretty and tasty.