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Quick Pickled Sweet Mini Bell Peppers in a bowl

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!
Course Appetizer
Cuisine American, Russian, Ukrainian
Keyword pickled peeppers, Pickled Sweet Mini Bell Peppers, sweet peppers
Prep Time 40 minutes
Cook Time 10 minutes
Total Time 12 hours 50 minutes
Servings 8 People
Calories 81kcal
Author Natalya Drozhzhin


  • 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


  • 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.
    bell peppers in a pan
  • Remove from the skillet and let the peppers cool to room temperature.
    roasted peppers on a plate
  • In a large bowl, mix the water, vinegar, garlic, sugar, salt, and herbs.
    herb marinate in a bowl
  • Mix in the peppers.
    Quick Pickled Sweet Mini Bell Peppers in a bowl marinating
  • Transfer the peppers to an airtight container or into little jars. Marinate them for at least 12 hours in the refrigerator. Enjoy!
    Stored Quick Pickled Sweet Mini Bell Peppers in a container


Calories: 81kcal | Carbohydrates: 16g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 1758mg | Potassium: 275mg | Fiber: 2g | Sugar: 13g | Vitamin A: 3748IU | Vitamin C: 124mg | Calcium: 37mg | Iron: 1mg