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Pickled peppers

Pickled Peppers

  • 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
  • 1/2 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

Keywords: Pickled peppers, pickled peppers recipe