Go Back
–+ servings
Sealed and labeled jar of pickled sweet peppers on a wooden board.
Print Recipe
5 from 2 votes

Pickled Sweet Peppers and Onions

This might just become your go-to summer pickled sweet pepper and onion recipe! It’s incredibly easy to make, very rewarding and delicious. I love using these sweet and sour pickled peppers on top of pizza, hot dogs, burgers, sandwiches and subs. A perfect condiment to place on charcuterie boards or cheese boards.
Prep Time20 minutes
Total Time20 minutes
Course: condiment
Cuisine: American
Diet: Vegan, Vegetarian
Servings: 20 Servings
Author: Luay Ghafari

Equipment

  • ¾ quart mason jar

Ingredients

  • 1 cup Apple cider vinegar
  • ½ cup Water
  • ⅔ cup Sugar - Use less if you prefer
  • 1 tbsp Kosher salt, sea salt or pickling salt
  • 1 tsp Yellow mustard seeds
  • 2 Garlic cloves
  • 2 lbs Sweet peppers
  • 1 Onion

Instructions

  • Make pickling liquid. To a pot or small saucepan, add the apple cider vinegar, water, sugar, salt, mustard seeds and garlic cloves.
  • Boil and cool the pickling liquid. Bring the pickling solution to a boil on medium-high heat and make sure the salt and sugar are dissolved. This should only take a minute or two. Once dissolved, turn off the heat and set the pot aside to cool slightly.
  • Prepare peppers and onions. Slice the peppers and onions thinly. It’s optional, but you can discard the pepper seeds if you like.
  • Pack the jar. Pack your clean mason jar firmly with the sliced peppers and onions.
  • Pour pickling liquid. Pour the pickling liquid over the sliced peppers and onions. Tap the jar to release any air bubbles and make sure everything is submerged in pickling liquid.
  • Seal and refrigerate. Seal the jar and set it aside to cool completely to room temperature and then place in the fridge. The pickled peppers will be ready within 24 hours.

Notes

Refer to the post above for step-by-step recipe photos.
Ingredient notes:
  • Peppers: This is a sweet pickled pepper recipe, so I am using sweet long Italian peppers. Any sweet pepper will work here, so feel free to use sweet banana peppers, sweet bell peppers, etc.
  • Onions: I’m using white onion here, but you can use yellow or red onion. Or omit the onion completely. It’s up to you.
  • Spices: Mustard seeds have a classic pickling flavor profile. I highly recommend you add them. They also give the final pickle a nice crunch and bite as they pop in your mouth.
  • Sugar: Clearly this is a sweet recipe. My goal with this recipe is to turn these peppers into a sweet and sour condiment. You can use less sugar if you prefer.
  • Acid: I am using apple cider vinegar as it gives the final product a gorgeous tangy and sour flavor without being overpowering. If you don’t have apple cider vinegar, you can use white distilled or even white wine vinegar.
 
Got hot peppers? Try my pickled jalapeño peppers and pickled banana peppers recipes.
This recipe is for refrigerator pickles! Make sure to refrigerate the pickles to ensure safety. Use within 4 weeks. 

Nutrition

Calories: 43kcal | Carbohydrates: 10g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 352mg | Potassium: 115mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1420IU | Vitamin C: 59mg | Calcium: 7mg | Iron: 0.3mg