Pickled Summer Peppers

Tangy, spicy and crisp, these pickled peppers from Zoe Nathan are delicious with cheesy sandwiches or grilled meats.

  • Total Time:
  • Servings: Makes 2 cups
  • Time(Other): Plus overnight pickling

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  • 1 cup white wine vinegar
  • 3/4 cup water
  • 2 tablespoons sugar
  • 1 teaspoon kosher salt
  • 1/4 pound sweet small red peppers, such as baby bell—stemmed, seeded and thinly sliced
  • 1/4 pound hot red chiles, such as Fresno and cayenne, stemmed and thinly sliced
  • 1/4 cup thinly sliced onion
  • 1 bay leaf
  • 1 garlic clove
  • 1 teaspoon black peppercorns
  • 1/2 teaspoon crushed red pepper

How to make this recipe

  1. In a small saucepan, combine the vinegar with the water, sugar and salt and bring to a boil, stirring to dissolve the sugar. Remove from the heat and add all of the remaining ingredients; let cool completely. Transfer the peppers and brine to a heatproof 1-pint jar and refrigerate overnight before serving.

Make Ahead

The pickled peppers can be stored in the brine for up to 1 week.

Contributed By Photo © Brigitte Sire Published July 2014

455926 recipes/pickled-summer-peppers 2014-06-09T00:37:20+00:00 Zoe Nathan summer|pickling|american|sauces-and-condiments|healthy|make-ahead|vegetarian july-2014 recipes,pickled-summer-peppers 455926

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