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.
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
- Marinated Tomatoes – Tart and tangy marinated tomatoes
- Easy Marinated Cucumbers – Simply, crunchy herbed cucumbers
- 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!