Easy pickled peppers are perfect for enjoying all year long. They keep their flavor, color, and just the right amount of crunch. You can add your favorite spices to make them truly your own.
Ingredients:
25–26 medium bell peppers, halved and seeded
10 cups water
3 ½ cups white vinegar (5% acidity)
½ cup kosher salt
6 tablespoons sugar
½ cup vegetable or sunflower oil
6 garlic cloves, peeled and sliced
2 teaspoons whole black peppercorns
4 bay leaves
Fresh basil or parsley leaves (optional)
Instructions
Wash the peppers, cut them in half, and remove seeds and membranes. If using whole peppers, pierce them several times with a fork so they can absorb the brine.
In a large pot, combine water, vinegar, salt, sugar, and oil. Add bay leaves and bring to a boil.
Add peppers in batches to the boiling brine. Cook 2–3 minutes until slightly softened but still firm. Remove with a slotted spoon and pack into sterilized jars, filling each about ¾ full.
Place a few garlic slices, peppercorns, and a basil or parsley leaf into each jar.
Strain the brine, return it to a boil, and pour the hot liquid into jars to completely cover the peppers.
Wipe jar rims, seal tightly, and place jars in a large pot lined with a towel. Cover with hot water until it reaches about ¾ of the jar height. Simmer gently for 20 minutes (15 minutes for smaller jars).
Allow jars to cool in the pot, then store in a cool, dark place. Peppers will be ready to enjoy after about 2 weeks and will keep for months.
