Sweet Pickled Peppers

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Using sweet brine instead of sour tempers the heat of hot peppers in these sweet pickled peppers.

Sweet Pickled Peppers
photographer: Ken Burris
Nutritionist Tested & Approved

Time: 25 minutes

  • 2 pounds hot peppers , sliced or halved (about 8 cups)

  • 3 cups distilled white vinegar or cider vinegar

  • 3 cups water

  • 1 1/2 cups sugar

  • 1 tablespoon plus 1 teaspoon sea salt

  1. Place a large bowl of ice water next to the stove. Bring a large pot of water to a boil in a large pot. Add half of the peppers, cover, return to a boil and cook for 2 minutes. Use a slotted spoon to transfer the peppers to the ice water to cool. Repeat with the remaining peppers. Drain the cooled peppers and divide among 6 pint-size (2-cup) canning jars or similar-size tempered-glass or heatproof-plastic containers with lids.

  2. Combine vinegar, 3 cups water, sugar and salt in a large saucepan. Bring to a boil and stir until the sugar and salt dissolve. Boil for 2 minutes. Remove from the heat.

  3. Carefully fill jars (or containers) with brine to within 1/2 inch of the rim, covering the peppers completely. (Discard any leftover brine.)

  4. Place the lids on the jars (or containers). Refrigerate for at least 24 hours before serving. Store in the refrigerator for up to 1 month.

Nutritional Facts

Serving Size
1/4 cup
2 g
0 g
Saturated Fat
0 g
1 g
0 mg
Dietary Fiber
1 g
43 mg
82 mg
6 pint jars (about 12 cups)
Free food

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