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This quick pickled peppers recipe is easy to make and results in deliciously tangy pickles! No special canning equipment required.

Pickled peppers
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Love peppers and love pickles? Then it’s time to try making your own. Here’s our very favorite Pickled Peppers recipe! This basic quick pickles recipe works with any type of pepper: bell peppers, jalapeños, or banana peppers. Mix them up, throw them in a jar, and cover with a tangy sweet brine. In 1 hour you’ve got pickles! They’re fantastic for adding to chili, sandwiches, salads, sautes, and more.

What you need for pickled peppers

These peppers are quick pickles or refrigerator pickles: pickles that are stored in the refrigerator instead of the shelf. They’re not shelf-stable, but they last for 1 month in the refrigerator: plenty of time to enjoy the jar. The best part: quick pickles don’t require any special canning equipment! Here’s what you’ll need for this recipe:

  • 1 wide-mouth pint canning jar
  • Peppers of any kind
  • White vinegar
  • Sugar
  • Salt
  • Garlic
  • Peppercorns
  • Celery seed
  • Bay leaf
Pickled Peppers

Types of peppers

You can use any type of pepper you have on hand to make pickled peppers: mild or spicy! Here are a few different types of peppers that work well and how to slice them before pickling:

  • Bell peppers: thinly slice or chop them, as desired
  • Banana peppers: thinly sliced
  • Jalapeño peppers: thinly sliced: make sure to take precautions by either wearing gloves or washing your hands after slicing
  • Mini sweet peppers: whole
  • Shishito peppers: thinly sliced (be careful: 1 out of 10 is spicy!)

How to make pickled peppers

Making pickled peppers is fast and easy: it takes about 15 to 20 minutes to assemble the jar, and 1 hour for it to cool. Once it’s done you can eat the pickles right away, or refrigerate until you’re ready to eat. Here are the basic steps (or jump right to the recipe):

  • Thinly slice the peppersPlace them in a wide-mouth pint jar.
  • Bring the brine ingredients to a boil: Place the white vinegar, water, sugar, salt, peppercorns, celery seed, bay leaf and peeled quartered garlic cloves in a pot and bring to a boil (see the recipe below for the exact quantities).
  • Pour in the jar and wait until it cools (about 1 hour). You can eat immediately, or store in the refrigerator.
Pickled Peppers

Storage info

Once you’ve got them in the jar, how long do pickled peppers last? You can store homemade quick pickled peppers refrigerated for up to 1 month. Again remember, they are not shelf stable! So don’t attempt to store them in your pantry. If you’re anything like us, 1 month is more than enough time to eat through a jar.

Ways to eat pickled peppers

Once you’ve got your jar of pickled peppers, it’s time to get creative! We love these types of pickles because they add a tangy, sweet flavor without heat (unless you add jalapenos, of course!). Here are some great ways to try pickled peppers:

  • On chili, like Black Bean Chili
  • As a condiment for sandwiches
  • Add them to salads, like Chopped Salad or Antipasto Salad
  • Try them on cheese plates and charcuterie boards
  • Chop them and mix with cream cheese for a quick dip

How do you plan to use your jar? Let us know in the comments below!

Pickled Peppers

More homemade pickle recipes

You can pickle just about any vegetable, from carrots to radishes! Here are a few more recipes for homemade pickles of different varieties:

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Pickled peppers

Pickled Peppers

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5 from 2 reviews

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 2 minutes
  • Total Time: 17 minutes
  • Yield: 1 pint 1x


This quick pickled peppers recipe is easy to make and results in deliciously tangy pickles! No special canning equipment required.


  • 2 cups mixed peppers, washed (like bell pepper, jalapeno pepper or mini sweet peppers)
  • 2 garlic cloves, sliced
  • 1 bay leaf
  • ½ cup white vinegar
  • ½ cup water
  • 1 to 2 tablespoons* granulated sugar
  • 2 teaspoons kosher salt
  • 1 tablespoon black peppercorns
  • ½ teaspoon celery seed


  1. Wash a wide-mouth pint mason jar and and its lid in hot soapy water. Then rinse and let it air dry.
  2. Wash the peppers. Then slice the peppers as desired (you can leave them whole if using mini sweet peppers). Press the peppers, garlic and bay leaf into the jar to fill it completely.
  3. In a small saucepan, combine the white vinegar, water, sugar, kosher salt, peppercorns, and celery seed. Bring to a boil, stirring occasionally to dissolve the sugar and salt (this will take only a few minutes).
  4. Once boiling, pour the brine into the jar (including the bay leaf). Tap the jar on the counter to release any air bubbles. Discard any remaining brine, or top off the jar with extra water if any peppers are exposed at the top.
  5. Screw on the lid tightly and allow to cool to room temperature (about 1 hour). Eat immediately, or refrigerate until serving. Keeps up to 1 month refrigerated.


*Use 1 tablespoon if you like tangy pickles and 2 tablespoons for a sweeter pickle.

  • Category: Essentials
  • Method: Pickled
  • Cuisine: Pickles
  • Diet: Vegan

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes for memorable kitchen moments! Our recipes are made by two real people and work every time.

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  1. Stu Klatzman says:

    Excellent- received some mini bell peppers (all colors) in our CSA box. Wasn’t sure what to do with them till I found your recipe. I used a quart plastic container (ironically from pickles), really had to stuff them in and I needed to make a little extra brine to fill. Let them sit in the fridge for week and they were great. We eat them whole, nice and juicy when you bite into them.

  2. Sonja Overhiser says:

    Let us know if you have any questions!