Quick Pickled Sweet Peppers Recipes

QUICK AND EASY PICKLED PEPPERS

Steps:

• Prep the peppers: Utilize a small paring knife to remove the membranes and seeds before slicing (for a less spicy version). Slice thinly and continue until all peppers are sliced.
• Transfer the pepper slices and garlic to a large glass jar (with lid).
• Add the vinegar, water, honey and salt to a small saucepan and heat until almost boiling. Make sure to stir to dissolve the honey/sugar.
• Remove the vinegar/sugar mixture from the heat and pour over the peppers.
• Use a butter knife or chopstick to tap on the bottom of the glass to remove hidden air pockets.
• Once the peppers are cooled to room temperature, place the lid on the jar and refrigerate.
• Super thin slices can be eaten after 10 minutes while thicker slices will need a few days.

SWEET AND SPICY PICKLED MINI PEPPERS

Steps:

• Add all of the sliced mini peppers to an 8-ounce jar.
• Into a small-size saucepan over medium-high heat, add white wine vinegar, water, sugar, sea salt, and crushed red pepper flakes. Bring just to a boil then remove from heat.
• Pour the vinegar mixture into the jar with the sliced peppers.
• Seal the jars with a lid or plastic wrap, and let cool to room temperature.
• Refrigerate for at least 24 hours before serving.

QUICK PICKLED PEPPERS

Steps:

• First, prepare your peppers: Wear gloves to prevent your fingers from feeling burned. For less spicy pickles, use a paring knife to remove the jalapeño membranes and seeds before slicing (this is a lot of work, so I just pulled out the larger membranes from my sliced pickles). Slice the pickles thin with a mandoline or chef's knife. If you're still concerned about the spice level of the pickles, run the sliced jalapeños under running water in a colander to try to knock off any remaining seeds. (Beware, those pepper fumes made me cough.) Slice off the top of the bell pepper and remove the seeds and membranes. Chop the bell pepper.
• Combine the prepared peppers and smashed garlic in a 28-ounce (1.75 pints) or larger glass jar. In a small saucepan, combine the vinegar, water, honey and salt. Bring the mixture close to a boil on the stove, stirring occasionally to dissolve the sweetener into the liquid. Remove from heat and carefully pour the liquid over the peppers. Use a butter knife to pock down the peppers so they all fit and there aren't any hidden air pockets.
• Let the pickles cool to room temperature in the jar, then screw on a lid and refrigerate the pickles. Depending on how thinly you sliced the peppers, they could be ready to eat immediately or might need a couple of days in the refrigerator before they taste fully pickled (just sample one every now and then to find out!). They are best when relatively fresh, but keep well for at least a month.

PICKLED SWEET PEPPERS

Steps:

• Cut red and banana peppers into strips, discarding seeds. Pack peppers into 5 hot 1-pint jars to within 1/2 in. of the top. Divide the onion, garlic and oil among jars., In a large saucepan, bring water, vinegar, sugar and salt to a boil. Carefully ladle hot liquid over pepper mixture, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

QUICK PICKLED SWEET PEPPERS

Steps:

• Place peppers into a jar.
• In a small saucepan, heat vinegar, water, sugar and salt. Stir until sugar and salt are dissolved. Remove from heat and add garlic.
• Pour the liquid over the peppers in the jar. Top with additional water if necessary to cover the peppers.
• Cover jar and refrigerate for at least 1 hour before serving.

QUICK AND EASY PICKLED PEPPERS

Steps:

• Rinse the peppers well with fresh water. Slice the peppers cross-wise to form small rings.*
• In a large non-reactive saucepan, combine the white vinegar, water, sugar, and salt over high heat until boiling. Turn off heat.
• Meanwhile, transfer the peppers to 2 sterilized pint-size jars. Add 1 smashed clove of garlic and ¼ tsp red pepper flakes (if using) to each jar.
• Pour the hot water-vinegar solution over the peppers, leaving ¼-inch space from the rim of the jar.
• Cover the jars with sealing lids and secure with the corresponding canning rings. Turn the jars upside down for 15 minutes. (This helps release any trapped air bubbles and helps seal the lids.)
• Turn the jars right-side up and allow to continue cooling to room temperature.** If the seals are good, label/date and store the sealed peppers in the refrigerator for up to 3 months.** If the jars did not seal properly, store the peppers in air-tight jars or containers in the refrigerator for up to 4 weeks or process for pantry storage (see Notes).**