Ingredients8 h 20 m servings 62 cals
- Combine water, vinegar, sugar, and salt in a saucepan; bring to a boil. Add red bell peppers to the boiling water mixture, reduce heat to medium-low, and simmer until peppers are softened, 8 to 10 minutes.
- Transfer red bell peppers and liquid to jars, cover with lids, and refrigerate, 8 hours to overnight.
Per Serving: 62 calories; 0.2 g fat; 14.7 g carbohydrates; 0.6 g protein; 0 mg cholesterol; 70 mg sodium. Full nutrition
ReviewsRead all reviews 8
Yum yum yum! This is my first time pickling peppers and what's not to love?! Very simple to make. The hardest part is letting them sit in the fridge overnight. I made a slight change to the reci...
These are what they claim to be "great plain or on a sandwich". They were also very easy to make. The whole family enjoyed them. I only used half the sugar and may cut it down even more the next...
Pickled peppers are a feature in my favorite grinder sandwich. This recipe was step one in recreating that sandwich. Thanks!
I love the peppers at a popular sub shop but could not convince them to sell them to me. These were even better because they were fresh and crisper! Great flavor. I didn't have a jar so I just...
EXCELLENT! I used green bell peppers and they were excellent, just not as pretty as the red. I plan to use these on pizza, grilled cheese, hoagies, etc. Thanks for sharing!
Made these and just got to taste them... exactly like the ones I buy in the store! Excellent recipe!
Removed the skins, used 1/4 cup sugar, and regular iodized salt. In general, remember to use vinegar with a minimum of 5 % acidity. Store in refrigerator. Great on hot dogs in lieu of sauer...