These pickled sweet peppers add a punch of flavor to everything from sandwiches to charcuterie boards. Wonderful to have on hand for last-minute guests!

Quick-pickled sweet peppers are one of my favorite items to store in the fridge for a rainy day. Whether I’m making deli sandwiches or whipping up a quick cheese plate, they’re always a crowd-pleaser. If you ever come over for dinner, you’ll always see a jar hanging out in the fridge!
What’s better? The vinegary peppers are super good for you. Not only do they support healthy digestion, but they are also a low-calorie way to spruce up just about any dish.

How Long Do Pickled Sweet Peppers Last?
When stored properly, pickled sweet peppers will last up to two weeks in your refrigerator. Unlike canned and jarred peppers, they don’t have as long of a shelf live and need to be stored in the fridge. That being said, this recipe is an awesome shortcut to pickled peppers that doesn’t require any can sterilizing or sealing!
How to Make Pickled Sweet Peppers
Making quick pickled sweet peppers only requires a handful of ingredients and a little bit of patience. Below, find a quick rundown of the recipe before you dive in.
- Prep the Peppers: In a colander, rinse the peppers under cool water. Next, pat the rinsed peppers dry of any excess moisture.
- Sear the Peppers: In a hot skillet preheated with oil, sear the peppers until the skins turn golden brown. Then, drain the skillet of oil and allow the peppers to cool.
- Mix the Marinade: In a bowl, mix the water, vinegar, garlic, sugar, salt, and chopped herbs together. Next, add in the cooled peppers.
- Marinate the Peppers: Transfer the peppers to an airtight container or into canning jars. Allow them to marinate for 12 hours in the refrigerator. Enjoy!




Tips & Tricks
Below, find a handful of tips and tricks to help you get the most flavorful sweet pickled peppers.
- Don’t overcook the peppers. All you want is a nice, golden sear on the outside. If you cook the peppers too long, they will turn mushy in the vinegar and lose their crunch.
- Use fresh herbs. Nothing compares to the flavor fresh herbs add to the peppers. They also look so pretty in clear jars!
- Allow the peppers to sit for at least 12 hours. Allowing the peppers to sit for at least 12 hours gives them enough time to develop their flavor. It’s worth the wait!
- Tweak the marinade to your liking. Make the marinade your own by adding a couple of shakes of crushed red pepper flakes or a teaspoon of mustard seed for extra heat.
Serving Sweet Pickled Peppers
Sweet pickled peppers go wonderfully served with an assortment of savory meats and seafood. Pair them with a leg of lamb, grilled ribeye steak, or grilled tilapia. Additionally, you can use them to spice up a steak sandwich, Philly cheesesteak or, a side salad.
Storing Sweet Pickled Peppers
Sweet pickled peppers should be stored in an airtight container or sealable canning jars in the fridge. When stored properly, they will last for up to two weeks and get more flavorful as they marinate. Note: These peppers do not have as long a shelf life as canned varieties that can be stored in the pantry.

FAQ
How do you keep pickled peppers from getting mushy?
The key to keeping pickled peppers from getting mushy is not pan-frying them too long so they turn soft. All you want is a nice, golden crust, not to cook them entirely.
Can peppers stored in vinegar go bad?
Yes, marinated peppers stored in vinegar can go back. They will turn after about two weeks when stored in the refrigerator.
Are pickled peppers good for you?
Yes, pickled peppers are very good for you! The vinegar is really good for digestion and a couple of spoonfuls of peppers have barely any calories.
How long should you let pickled peppers sit before eating them?
You should let the peppers sit for at least 12 hours in the refrigerator before eating them.
Does this recipe work with other veggies?
Yes, this recipe works great with most other veggies. Feel free to try it with mushrooms, onions, cucumbers, and artichokes.
More Pickled Veggie Recipes to Try
- Marinated Red Bell Peppers – Peppers for sandos and salads
- Easy Marinated Mushrooms – Tangy mushrooms to pop on a steak
- Quick Pickled Asparagus – Add this tasty asparagus to your charcuterie boards or simply enjoy as a snack
- Marinated Tomatoes – Tart and tangy marinated tomatoes
- Easy Marinated Cucumbers – Simply, crunchy herbed cucumbers
Recipe
Ingredients
- 1 tsp oil
- 1 1/2 lb mini bell peppers
- 1 cup fresh parsley chopped
- 1 cup fresh dill chopped
- 6 garlic cloves pressed
- 6 tbsp sugar
- 2 tbsp salt
- 1 1/4 cups white vinegar
- 1 cup cold water
Instructions
- Rinse the peppers under cool water with a colander. Pat them dry of any excess moisture using a paper towel or kitchen towel. In a skillet preheated with oil, fry the peppers until the sides turn golden brown.
- Remove from the skillet and let the peppers cool to room temperature.
- In a large bowl, mix the water, vinegar, garlic, sugar, salt, and herbs.
- Mix in the peppers.
- Transfer the peppers to an airtight container or into little jars. Marinate them for at least 12 hours in the refrigerator. Enjoy!
Can these be canned in jars?
Hi Diana, I haven't canned them so I cant tell you for sure. I do think the flavor will change because they still have a fresh bite to them.
These are sooo good! Thank you for sharing ♥️
Vara, I am so happy you loved it! Enjoy
How long can I keep these in the fridge?
For about 2 weeks. Just keep them refrigerated.
I love this recipe but can i also use it to marinate ribbon sliced zucchini ?
I never tried that. I love the idea but not sure if it would work.
I love this recipe and have made a few jars of it so far, I have some with my lunch of coponata (eggplant Appetizer and asiago cheese with some nice crusty bread LOL)
Your combo sounds amazing, you are making me hungry! I am so happy you love this recipe!
300 grams of vinegar, how much is it if measuring with a cup?
It's a little over a cup. You can google for exact measurement in cups.
Are you marinated them for 12 hours in fridge?
Yes, I leave them refrigerated while they marinate.
Making them now!!! Sounds so delicious!!! Thank you and God bless!!!:)
Hey Tanya, thank you! I hope you loved them 🙂
Oh we loved it! Even though I overdid with vinegar it was still very good! Everybody who tryed it liked it a lot!!! My mom asked which store I bought it at!!! 🙂 thank you and God blesss!!!
I got some fresh bell peppers this week, planning to marinate them 😉
Made these for Easter! Always a hit with family!
Hey! That's perfect 😉 my family loves them too.
This looks delish. Great to have on hand for the Sunday guests 😉
For sure!! We usually have something's marinated in the fridge for unexpected guests.
making this right now! 😉
Sounds yumm!! I spotted some peppers at the store today, was considering to make some 🙂 How did you like them?
These are great! Very yummy! I totally loved them - my husband loves spicy food so he said I should add some jalapeño pappers next time 😉
I love spicy things, jalapeño is such a great idea. Would you just dice it and add it to marinade?
Press it with garlic press and add to marinade-doing it right now 🙂
Awesome!! Sounds like you are liking the recipe 🙂
Love it! My husband just finished eating this and asking me to make it again 🙂
🙂 I am bummed cuz my husband doesn't like bell peppers. I only prepare them when we have a large party because they are so easy to prepare and stay fresh for a long time. Glad you love the recipe 🙂
Tried this recipe, and LOVED it!!! Thank you! Can't wait to try more of them!
Really nice to hear your feed back. I hope when you try other recipes you will like them just as much, keep me in a loop 😉
Do you seed the peppers?
No, stems come out with seeds while you eat them. Perfect way to make them finger food 🙂