Marinated red bell peppers are insanely delicious and easy to make. Leave them overnight and wake up to the most flavorful bell peppers out there!

Marinated bell peppers in a jar.

Looking to use mini bell peppers instead? Check out this quick pickled pepper recipe!

How To Make Marinated Peppers

Marinating peppers and onions is as simple as it gets. With a few steps and a little bit of time, you’ll have a whopping 2.5 quarts of canned peppers!

  • Chop the veggies: Chop up the bell peppers into long strips and the onions into half rings.
  • Boil the veggies: Bring a large pot of water to a boil. Add the veggies and boil for about 10 minutes, or until all of the peppers are soft.
  • Cool and enjoy: Allow the peppers to cool and enjoy!

Hot tip: The best time to can bell peppers is when they are in season (July-September). They have the most flavor and are much cheaper during this time.

5 Tips For Your Marinated Peppers

Do you want in on a few secrets? We’ve picked a peck of pepper tips and tricks here for you. (Phew — that’s a tongue twister!)

  • Prep the peppers carefully: For the best results, make sure to fully remove the stems and seeds from the bell peppers.
  • Stir the pot: While the peppers are heating on the stove, keep stirring them in the pot. This prevents the bottom peppers from burning, while also allowing the peppers on the top to mix in and cook at the same rate as the ones underneath.
  • Opt to can in small jars: Unless you have a large family or a desire to consume large amounts of marinated peppers quickly, use these smaller mason jars to can the peppers. It’s the perfect size to enjoy for a couple of meals without wasting any!
  • Avoid skipping any ingredients: To achieve a successful marinade, there must be an acid (vinegar), an oil (vegetable oil), and spices (salt, garlic cloves, black pepper). Avoid skipping any of these ingredients or the marinade may not taste as good or preserve the peppers well.
  • Change up the flavor: If you’re a fan of a bit of heat, toss in a teaspoon of crushed red pepper flakes. If you need to use a different oil, opt for a mild tasting olive oil instead of vegetable oil. For a sugar substitute, use honey instead.
Ingredients for the marinated bell peppers

Choosing the Right Bell Peppers

What’s the best type of bell pepper to use? Large red bell peppers are your best bet. Why? These are the sweetest of all bell peppers. Plus, their natural flavor also lends itself really well to the marinade. Feel free to use green and yellow peppers, but be mindful that the taste will be slightly different.

Serving Marinated Red Peppers

Believe it or not — but marinated peppers are one of the most versatile sides you can have. Serve them in a small bowl on their own or as part of a separate entrée altogether. We’ve got a few ideas to get you started, but the possibilities don’t end here.

Storing Marinated Peppers

Marinated peppers are a great side dish to have on hand in your fridge or pantry. To store for up to two months, keep them in an airtight container in the fridge. Or, can them to last you for a whole year!

Hot tip: Avoid freezing these peppers, as the texture does change after freezing.

How To Can Marinated Peppers

If you decide to store all or a portion of your marinated peppers for a long time, follow these instructions on how to effectively and easily preserve them by canning.

  • Wash the jars: Preheat the oven to 215°F. Wash the jars and lids in hot, soapy water.
  • Sterilize the jars: Place the jars onto a roasting tray in the oven for 15 minutes until they are fully dry.
  • Add the peppers: Use a canning funnel and tongs to gently add the hot peppers directly into the hot jars.
  • Seal the jars: Close the lids on the jars tightly. Flip the jar upside down and allow them to sit for several hours. Then, store in a cool place for up to a year.

More Bell Pepper Recipes

About Author

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Natalya Drozhzhin

Natalya founded Momsdish to demonstrate that placing a homemade meal on the table is not hard at all. Natalya makes cooking easier and approachable, by simplifying the ingredients, while still producing the same great taste.