Quick Pickled Sweet Mini Bell Peppers

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.


– oil – mini bell peppers – fresh parsley – fresh dill – garlic cloves – sugar – salt – white vinegar – cold water

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.


Want to give this recipe a try?  Tap the link below for tips & tricks for making this Quick Pickled Sweet Mini Bell Peppers.