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🍽️ Homemade Pickled Peppers

118 kcal · 30 min · 4 servings

Homemade Pickled Peppers Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the bell peppers thoroughly.
  2. 2. Cut the bell peppers in half lengthwise.
  3. 3. Remove the seeds and white pith from the halves.
  4. 4. Cut the pepper halves into even strips.
  5. 5. Wash the thyme and shake off excess water.
  6. 6. Pluck the small thyme leaves from the stems.
  7. 7. Add the white wine vinegar, sugar, 700 milliliters of water, salt, and peppercorns to a pot.
  8. 8. Bring the liquid to a boil once.
  9. 9. Place the pepper strips into the boiling brine.
  10. 10. Cook the peppers for exactly 2 minutes.
  11. 11. Remove the pepper strips from the brine and set them aside.
  12. 12. Pack the pepper strips tightly into the prepared jars, alternating colors.
  13. 13. Sprinkle some thyme leaves into the jars in between the pepper layers.
  14. 14. Pour the brine through a sieve to remove peppercorns and herb remnants.
  15. 15. Bring the filtered brine to a boil again.
  16. 16. Pour the boiling hot brine directly over the peppers in the jars.
  17. 17. Fill the jars up to near the rim.
  18. 18. Seal the jars tightly.
  19. 19. Let the jars cool down completely.
  20. 20. Let the peppers infuse for at least one week before consuming.
  21. 21. The sealed jars are shelf-stable for about 4 to 6 weeks.

Nutrition per serving