Pickled Peppers with Garlic

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Pickled Peppers with Garlic

Ingredients

  • 6–8 bell peppers (any colors you like)
  • 500 ml white vinegar
  • 300 ml water
  • 1 tbsp salt
  • 2 tbsp OR 200 g sugar (use according to your desired sweetness)
  • 4–6 garlic cloves, sliced
  • Optional:
    • 1 tsp peppercorns
    • 1 bay leaf
    • ½ tsp chili flakes for heat

Instructions

1. Prepare the Peppers

  1. Wash the peppers well.
  2. Remove stems and seeds.
  3. Slice into strips or rings (or leave whole if small).
  4. Pack the peppers tightly into sterilized jars. Add garlic slices between layers.

2. Make the Pickling Brine

  1. In a pot, combine:
    • 500 ml vinegar
    • 300 ml water
    • 1 tbsp salt
    • 2 tbsp (or 200 g) sugar
  2. Bring the mixture to a boil, stirring until salt and sugar dissolve.
  3. Once boiling, remove from heat.

3. Fill the Jars

  1. Pour the hot brine over the peppers, fully submerging them.
  2. Add optional spices if using (peppercorns, bay leaf, chili flakes).
  3. Tap jars gently to release air bubbles.
  4. Seal tightly with sterilized lids.

4. Process (Optional but recommended for long storage)

  • Place sealed jars in a pot of hot water and simmer for 10 minutes.
  • Remove and let cool completely.

5. Rest Time

  • Allow peppers to pickle for at least 48 hours, but 1–2 weeks gives the best flavor.

Storage

  • Refrigerator (unprocessed jars): up to 2 months
  • Shelf-stable (processed jars): up to 1 year
  • Once opened: keep refrigerated and use within a month.

Serving Ideas

  • Add to sandwiches, burgers, tacos, and salads
  • Serve with cheese boards
  • Chop into pasta, eggs, or grain bowls
  • Use the brine in dressings or marinades

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