As you can probably tell, I am huge fan of pickling, but it wasn’t until I stumbled upon refrigerator pickled bell peppers that my pickling addiction truly lit up.
These crisp, tangy slices of heaven add a burst of flavor to salads, sandwiches, and even as a standalone snack.
And the best part? They’re ridiculously easy to make, with no canning required.
What really draws me to refrigerator pickled bell peppers is their versatility. Whether you’re a fan of the sweet reds, the slightly bitter greens, or the sunny yellows and oranges, this recipe has got you covered.
I’ve experimented with various spices and vinegars to find the perfect balance that complements their natural sweetness while adding that irresistible pickle tang.
Trust me, once you try these, you’ll want to keep a jar in your fridge at all times.
Delicious Refrigerator Pickled Bell Peppers in Minutes
Equipment
- 16oz jar
- 1 small sauce pan
Ingredients
- 1 med-large bell pepper-any color
- 7 ounces white vinegar white vinegar or vinegar of choice.
- 5 ounces water
- 1 tbsp salt Check the label to ensure your sea salt or kosher salt is pure, without anti-caking agents or iodine, as they can impact the flavor and look of your vegetables.
- 1 tbsp sugar For a low-carb or keto option try using monk fruit or other type of sweeteners.
- 1 tsp black peppercorns (optional)
- 2 cloves garlic (optional) lightly crushed
Instructions
- Wash the peppers, remove the stems, seeds and membranes. Slice the peppers into 1/4-inch wide strips, or desired width.
- In a small saucepan, combine the white vinegar, water, sugar and salt. Bring the mixture to a boil over medium-high heat, stirring occasionally to dissolve the sugar.
- In a clean glass jar or other non-reactive container, layer the sliced bell peppers. Nestle the garlic cloves and peppercorns throughout the layers of peppers if using.
- Pour the hot pickling brine over the peppers, making sure they are fully submerged.
- Allow the peppers to come to room temperature on the counter for about 1 hour.
- Once at room temperature, transfer the jar of pickled bell peppers to the refrigerator. Chill for at least 4 hours before serving. For maximum flavor, allow the peppers to marinate for 24-48 hours. Enjoy!
Nutrition
A Few of My Favorite Ways to Eat Them
Since uncovering the delight of creating refrigerator pickled bell peppers, I’ve been exploring a variety of dishes to complement them.
Their crisp, tangy flavor brings a refreshing burst to each meal, and I’ve found several pairings that I think you will enjoy.
- Classic deli sandwich: I take a hearty slice of sourdough, stack it high with turkey or chicken, add a slice of Swiss cheese, and then top it with a generous portion of my pickled peppers. The peppers cut through the richness of the meat and cheese with their acidity, making every bite a perfect blend of flavors.
- Grilled sausages: Whether it’s a backyard BBQ or just a simple weeknight dinner, adding pickled bell peppers to a grilled sausage in a bun elevates the dish to new heights. The peppers add a juicy crunch that contrasts beautifully with the smoky, savory sausage.
- Garden salad: I mix them with mixed greens, cherry tomatoes, cucumbers, and a simple vinaigrette. The pickled bell peppers add a delightful tang and make the salad more interesting and satisfying.
- Pizza: Yes, homemade pizza with a thin crust, a spread of tomato sauce, a handful of mozzarella, and a scattering of pickled bell peppers before it goes into the oven is to die for. The peppers become slightly charred and blend wonderfully with the melted cheese and crispy crust.
Looking for a pepper with a little more kick? You’ll love my pickled habanero recipe!
Flavor Boosters-Pick Your Spice
Continuing from my rave about incorporating these crispy, tangy refrigerator pickled bell peppers into your dishes, let’s check out another cool part of pickling: the optional spices.
This is where we get to be creative and really tailor the flavors to fit our personal tastes or complement specific dishes these pickled bell peppers will be paired with.
First off, let’s talk about whole spices, which I find add a depth of flavor without overwhelming the peppers.
For each jar of peppers, consider adding:
- 1 teaspoon of mustard seeds for a little bit of heat and texture.
- 1/2 teaspoon of coriander seeds to introduce a citrusy, nutty profile.
- A couple of whole cloves or a small cinnamon stick can also add a warm, aromatic quality that’s surprisingly pleasant.
If you’re anything like me, and you enjoy a bit of a spicier kick, throw in:
- A couple of dried red chili peppers.
- Or, a 1/4 teaspoon of red pepper flakes to turn up the heat without overshadowing the peppers’ natural sweetness.
For a more aromatic option, I absolutely love:
- Adding a bay leaf to each jar. It infuses the brine with a subtle layer of herbs that’s hard to beat.
- A couple of garlic cloves per jar also work well. They contribute a mild, slightly spicy flavor that complements the bell peppers wonderfully.
And for those who lean towards the sweeter side of things, a sprinkle of:
- Allspice berries can introduce a hint of clove, cinnamon, and nutmeg without being overpowering.
Remember, these are all optional and based on personal preference.
Feel free to mix and match or even explore other spices that you love.
The beauty of making refrigerator pickled bell peppers lies in how customizable the whole process is – from choosing the types of bell peppers to selecting the perfect blend of spices to suit your palette.
Step Into Our Welcoming Community
After making refrigerator pickled bell peppers, I can’t help but feel a surge of excitement whenever I think about sharing my pickling recipes.
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Do you need to add sugar? I love dill and kosher pickles, but do not care for bread and butter pickles. Will the sugar in this recipe cause the peppers to be more like a bread and butter pickle?
Thank you for your question! The sugar in the refrigerator pickled bell peppers recipe adds a slight sweetness and helps balance the acidity of the vinegar. However, it’s not as prominent as in bread and butter pickles. If you love dill and kosher pickles and prefer a tangier taste, you can reduce or even omit the sugar in the recipe. This will give you a more savory and tangy pickle, closer to the flavor profile of dill pickles.
So delicious, thanks!
Thank you, glad you like it!