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Pickled bell peppers in a jar
Homemade vinegar bell peppers with seasonings

Pickled Bell Peppers (Mixed Colors)

Author: Flavelo
Recipes Side Dishes Salads
This is the classic 'mixed pickles' pepper version. Colorful peppers (red, yellow, green) not only differ in taste but also brighten up the pantry shelf. The thick flesh of bell peppers stays crunchy longer than thin-skinned varieties. This recipe strikes the golden mean: acidic enough to refresh, but sweet enough to snack on.
🕒 Prep Time 20 mins
🍳 Cook Time 5 mins
⌛ Total Time 1 day 25 mins
🍽️ Servings 4 servings
🔥 Calories 80 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Cutting board
  • Pot
  • Mason jars

Allergen Information

⚠️ Mustard

Instructions

1 ✓

Core the peppers and cut them into bite-sized squares or thick strips.

Tip: Squares look better in salads, strips in sandwiches.
2 ✓

Pack the mixed colors into the jar. Tuck garlic and dill in between.

Tip: Play with colors when layering!
3 ✓

Boil the water, vinegar, salt, sugar, and whole spices.

Tip: Boiling the spices in the brine extracts their flavor.
4 ✓

Ladle the hot brine over the peppers. Tap the jar on the counter to release bubbles.

Tip: Air bubbles can cause spoilage; make sure they escape.
5 ✓

Seal and refrigerate for 24 hours.

Tip: Classic with cold cuts.

Recipe FAQ

What's the difference between colors?
Green is unripe, slightly bitter, and stays harder. Red and yellow are sweeter but soften faster. A mixed jar is the best choice.
Blanch or boil?
Just pouring hot brine (blanching) is enough if you like crunch. If you prefer softer peppers, you can cook them in the brine for 1-2 minutes.

Ingredients

  • 1 lb Bell peppers (mixed colors)
  • 2 cups Water
  • 1 cup White vinegar
  • 1.5 tbsp Salt
  • 2 tbsp Granulated sugar
  • 3 cloves Garlic
  • 2 whole Bay leaves
  • 1 tsp Whole black peppercorns
  • 1 tsp Mustard seeds
  • 1 tbsp Fresh dill