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–+ servings
Jar of quick pickled peppers
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Quick Pickled Peppers

These Quick Pickled Peppers are so easy and so delicious! You can easily add herbs and other ingredients for a variety.
Course Condiment
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 10
Calories 23kcal

Ingredients

  • 1 ½ cup sweet peppers thinly sliced
  • 1 ½ cups rice vinegar
  • ½ cup water
  • 2 tbsp sugar
  • 1 teaspoon salt kosher or pickling

Instructions

  • Wash and dry the jar(s) that you plan on using.
  • Thinly slice the peppers and pack them into the jar.
  • Combine the vinegar, water, sugar and salt in a small saucepan. Bring to a boil, over medium heat, stirring until the sugar and salt dissolve.
  • Pour the warm vinegar over the peppers.
  • Let cool to room temperature then put a lid on them and store in the refrigerator.

Notes

These will keep in the refrigerator for 2-3 months. 
Salt - do not use table salt, it has unwanted additives. 
You can add fresh or dried herbs, fresh ginger (peeled and thinly sliced),  and/or garlic cloves. 

Nutrition

Calories: 23kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 235mg | Potassium: 47mg | Fiber: 1g | Sugar: 3g | Vitamin A: 700IU | Vitamin C: 29mg | Calcium: 4mg | Iron: 1mg