Pickled Peppers
Pickled Peppers2017-10-26T15:07:04-04:00

Pickled Peppers

Presented by blue grillhouse


  • 3 red bell peppers
  • 3 yellow bell peppers
  • 3 red onions
  • 3 jalapeños
  • 3 large cloves garlic, sliced thinly
  • 2 cups cider vinegar
  • 1 cup superfine sugar
  • 2 T ground pepper (blue uses mix of varieties)
  • Salt to taste
  • Cilantro (optional)


Cut sweet peppers and onions into chunks; slice the jalapeños thinly. In a large pot, combine peppers with all remaining ingredients except cilantro and bring to a boil. Cook until the peppers and onions are tender, strain and reserve. Reduce the remaining liquid until syrupy. Combine the syrup with the vegetable mixture and cool. Store in a covered container in the refrigerator. If desired, the pickled peppers may be finished with roughly chopped cilantro when cold.

NOTE: These are a good accompaniment to chilled chicken, pork or salmon.

(Yields 2 quarts)

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As seen in the Summer/Fall 2015 Issue

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