Pickled Bell Peppers

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  • 2 each medium sweet red, yellow and green peppers, cut into 1-inch pieces
  • 1 large red onion, halved and thinly sliced
  • 2 teaspoons mixed pickling spices
  • 1/2 teaspoon celery seed
  • 1 cup sugar
  • 1 cup cider vinegar
  • 1/3 cup water


  1. In a large glass bowl, combine peppers and onion.
  2. Place pickling spices and celery seed on a double thickness of cheesecloth.
  3. Gather corners of cloth to enclose seasonings; tie securely with string.
  4. In a small saucepan, combine sugar, vinegar, water and spice bag.
  5. Bring to a boil; boil 1 minute.
  6. Transfer spice bag to pepper mixture.
  7. Pour vinegar mixture over top.
  8. Refrigerate, covered, 24 hours, stirring occasionally.
  9. Discard spice bag.
  10. Refrigerate pickled peppers up to 1 month.

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