Pickled Peppers

Tammy slices up a variety of colorful peppers and places them in a tall glass jar with pickling ingredients for a pretty, and tasty treat.

Gardener Notes

Refrigerator Pickled Peppers -3 cups vinegar (distilled, cider, white wine or a combination of 2 -2 cups water -1-1/3 cups sugar -2 TBSP salt -2 cucumbers, no seeds -1 red onion, peeled, halved and thinly sliced -2 pounds sweet bell peppers (combination of red, green, yellow and orange), seeded and thinly sliced -4-5 garlic cloves, peeled -1 tsp mustard seeds In a large saucepan over high heat, combine the vinegar, water, sugar and salt. Bring to a boil, stirring to dissolve the sugar and salt. Remove from heat to cool. Meanwhile, prepare the vegetables and place in a large mixing bowl to combine. If desired, pack into a gallon glass jar with a lid or in 3 quart canning jars. Add the mustard seeds to the cooled vinegar solution. Pour the brine over the vegetables, cover, and refrigerate at least 3 days. will keep 1 month in the refrigerator. Note: the brine mixture can be kept and reused for a second batch of pickled peppers.

Tammy Algood

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