These pickled red bell peppers are the perfect balance of salty and tangy with a touch of sweetness. Learn how to make at home the best pickled red bell peppers that keep crunchy for up to 2 years! Don’t worry, they won’t last that long because they are absolutely delicious 🙂
The end of summer and the beginning of fall is canning season in Romania. We can fruits and vegetables to fill up our pantry for the winter season. Sometimes it looks like we want to fill up our pantry for the next 10 years :). I’m not such a big canning fan but a few jars or pickled red bell peppers are a must!
These pickled red bell peppers are very easy to prepare with a handful of ingredients and they go great with grilled meat, with sausages or roast. Also pickled red bell peppers are an amazing ingredient for potato salads. There are many delicious salad recipes (especially Russian) with potatoes, pickles and mayonnaise, yummy!
And now a few tips for the best pickled red bell peppers:
1. It’s not necessary to add preservatives
2. Use fresh red bell peppers
3. Use sterilized jars and lids.
4. Boil the the bell peppers in brine for only 3-4 minutes
5. You must fill the jars up to the edge.
6. Keep the jars in cold places (like pantry)
How to sterilize the jars
Place a wire rack or a kitchen towel on the bottom of a large pot. Place the jars and the lids into the pot. Fill the pot with enough water to cover the jars, bring to a boil and simmer for about 10 minutes. Use canning tongs to remove the jars from water when you are ready to fill them up.
You should also try:
Ingredients for Pickled red bell peppers
– 2 kg (4.4 lbs) red bell peppers (weight without stems and seeds)
– 1 L (4 cups and 3 tablespoons) water
– 500 ml (2 cups and 1 tablespoon) white vinegar
– 200 gr (1 cup) sugar
– 2 1/2 tablespoons pickling salt
– 1 tablespoon yellow mustard seeds
– 1 tablespoon black peppercorns
– 1 tablespoons all spice berries
– 4-5 bay leaves
– 1 horseradish root
You also need 5 x 720 ml (24 fl oz) jars, sterilized
How to make pickled red bell peppers
Rinse the bell peppers and cut into quarters. Discard the stems and the seeds.
Transfer to a strainer and rinse to remove all the seeds. Drain.
Meanwhile prepare the pickling brine. Place sugar, salt, yellow mustard seeds, black peppercorns, all spice berries, bay leaves, water and white vinegar into a large pot.
Place the pot over medium-high heat and bring to a boil.
Drop the bell peppers into boiling water and cook for 3-4 minutes. Work in batches.
Pack the bell peppers into jars. Drop 4-5 finger size pieces of horseradish root into each jar along with the bell peppers.
Place the pickling brine back on the stove and bring to a boil.
Pour the brine (along with the condiments) into the jars, over the bell peppers. Fill the jars up to the edge. Let rest for about 10 minutes because the liquid level will drop a little. Ladle some more pickling brine till the jars are filled up to the edge. Screw the lids on. Let cool at room temperature. Store in cool places.
The red bell pickles should be ready in 5-6 days.