Sides · Vegetarian · Vegan · Gluten-free · Dairy-free

Quick Pickled Bell Peppers

Name: Quick Pickled Bell Peppers
Prep time: 10 min
Cook time: 5 min
Total time: 135 min
Yield: 8 servings
Ingredients: 2 medium bell peppers, any colour; 1 cup (240 ml) white vinegar; 1 cup (240 ml) water; 2 tbsp sugar; 1 tbsp salt; 1 tsp black peppercorns; 2 garlic cloves, smashed

Sweet and sharp pepper strips for sandwiches, salads and tacos, made with a simple boiled brine and no canning. The Utility Knife cuts the peppers into thin, even strips so the brine soaks through them quickly.

In brief Quick Pickled Bell Peppers is a sides recipe ready in 135 minutes for 8 servings.

Total time: 135 min
Prep: 10 min
Cook: 5 min
Rest: 120 min

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Method

Cut the tops off the peppers with the Tupperware Utility Knife, halve them lengthwise and remove the seeds and white ribs. Slice into thin strips or rings.
Put the vinegar, water, sugar, salt, peppercorns and garlic in a small saucepan and bring to the boil, stirring until the sugar and salt dissolve. Take off the heat.
Pack the peppers into a heatproof jar and pour over the hot brine so they are completely covered.
Leave to cool to room temperature, then cover and refrigerate for at least 2 hours; they taste best after 24 hours.

Rate this recipe

Stovetop Vegetarian Vegan Gluten-free

Questions about this recipe

How long does Quick Pickled Bell Peppers take?

135 minutes in total: 10 minutes of preparation and 5 minutes of cooking. Add 120 minutes of resting time.

How many people does it serve?

The quantities are for 8 servings. Use the − and + buttons above the ingredients to adjust them.

Any tip for success?

Once cold, the peppers and brine can go into a sealed Tupperware container; kept in the fridge and always lifted out with a clean fork, they stay crisp for about 2 weeks.

Is it suitable for special diets?

Yes, this recipe is vegetarian · vegan · gluten-free · dairy-free.

Quick Pickled Bell Peppers

Ingredients

Method

Questions about this recipe

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