With this classic pickled peppers recipe, you can capture that bright flavor and enjoy it all year long. Easy to prepare and packed with fresh veggies, these pickled peppers make a perfect snack, appetizer, or side dish.
Pickled Peppers Recipe
Ingredients:
- 6 1/3 cups white vinegar
- 2 tablespoons sunflower oil
- 2 tablespoons sugar
- 2 tablespoons salt
- 21 cups water (about 5 1/4 quarts)
- 100 bell peppers (seeds removed, halved)
- 2 pounds carrots, sliced
- 3 medium onions, sliced
- Peppercorns (to taste)
- Garlic cloves (optional, to taste)
Instructions:
- Wash peppers, remove seeds, and cut each pepper in half.
- In a large pot, combine water, salt, sugar, sunflower oil, and vinegar. Bring the mixture to a boil.
- Once boiling, add half of the peppers to the pot—add just a few halves at a time to avoid softening the peppers. Quickly turn them over in the hot mixture and remove to a dry bowl to cool.
- Layer the cooled peppers in clean jars, adding carrots, sliced onions, garlic (if using), and peppercorns.
- Pour the cooled cooking liquid over the vegetables, making sure they are fully submerged.
- Seal the jars tightly with lids and store them in a cool, dark place. Let them sit for at least a week to develop flavor before enjoying.
