Description
A simple and flavorful recipe for pickling bell peppers that transforms them into tangy, zesty delights perfect for enhancing sandwiches, salads, or enjoyed on their own.
Ingredients
Scale
- 1 pound bell peppers (red, yellow, or orange), sliced into 1-inch pieces
- 1 cup distilled white vinegar
- 1 cup water
- 1/2 cup sugar
- 1 tablespoon salt
- 1 teaspoon mustard seeds
- 1 teaspoon celery seeds
- 1/2 teaspoon turmeric
- 1/4 teaspoon red pepper flakes
Instructions
- Prepare the peppers: Cut the bell peppers into 1-inch pieces and set aside.
- Make the pickling liquid: In a large pot, combine the vinegar, water, sugar, salt, mustard seeds, celery seeds, turmeric, and red pepper flakes. Bring to a boil over medium heat, stirring until the sugar and salt dissolve.
- Pour over peppers: Place the pepper pieces in a glass jar or container. Pour the hot pickling liquid over the peppers, ensuring they are completely covered.
- Seal and store: Close the lid tightly and let the peppers cool to room temperature. Store the jar in the refrigerator for at least 2 weeks before serving.
Notes
- The longer the peppers sit, the more flavor they will develop.
- Ensure the peppers are fully submerged in the pickling liquid for optimal preservation.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Condiment
- Method: Pickling
- Cuisine: Various
Nutrition
- Serving Size: 1 tablespoon
- Calories: 25
- Sugar: 3g
- Sodium: 130 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 0 g
- Cholesterol: 0 mg