These Pickled Italian Peppers are full of flavor! They’re perfect for topping sandwiches, tossing into salads, or enjoying straight from the jar. Made with simple ingredients, this easy refrigerator pickle recipe is a great way to use up those bell peppers from your garden!
Save this Recipe
Enter your email to get it straight in your inbox! Plus, receive new recipes weekly!
Kelley’s Tips
Before You Get Started
- Use different colors of peppers. I love using a combination of red, yellow, and orange bell peppers. They each have slightly different flavors, and they make for a beautiful, colorful jar!
- Slice the peppers evenly. Try to keep your pepper slices the same thickness so they pickle evenly and stay nice and crisp.
- Let them marinate. When it comes to pickling, the longer you can wait, the better. While you can certainly eat the peppers after a few hours, I think the flavor is best after they’ve been refrigerated for at least 24 hours.
Ingredients
- Bell Peppers – These sweet and crunchy bell peppers are perfect for soaking up all that tasty brine. I like to use a mix of red, yellow, and orange for the best flavor and color.
- Water – Helps mellow out the sharpness of the vinegar.
- White Vinegar – Adds the classic tart bite to the peppers.
- Kosher Salt – Seasons the brine and the peppers.
- Sugar – Adds just a touch of sweetness to balance out the acidity of the vinegar.
- Italian Seasoning – A blend of herbs like oregano, basil, and thyme that gives the peppers a nice savory flavor.
- Garlic Cloves – Infuses the brine with rich, garlicky goodness.
How to Make Pickled Italian Peppers
- Add peppers to jar: Place washed and sliced peppers into a clean mason jar.
- Add brine ingredients to pot: Add water, vinegar, sugar, salt, garlic, and seasoning to pot on the stove.
- Bring to a boil and then pour over peppers. Make sure they are fully submerged.
- Cover and store: Seal with lid and store in fridge for up to 2 months.
Serving Ideas
- Serve them on sandwiches – Add a tangy crunch to sandwiches like my Italian Grilled Cheese, Grilled Vegetable Panini or even Italian Pinwheels.
- Toss them into salads – Mix into pasta salads like my Bow Tie Pasta Salad or Summer Orzo Pasta Salad or green salads like my Italian Chopped Salad.
- Top pizza or flatbread – Add them to my Easy Pita Pizza or flatbread for a tangy topping.
- Eat them straight from the jar – No shame here! They make a satisfying snack all on their own.
More Pickling Recipes
Recipe
Pickled Italian Peppers
These Pickled Italian Peppers are full of herby flavor! They're perfect for topping sandwiches, tossing into salads, or enjoying straight from the jar. Made with simple ingredients, this easy refrigerator pickle recipe is a great way to use up those bell peppers from your garden!
Save this Recipe
Enter your email to get it straight in your inbox! Plus, receive new recipes weekly!
Ingredients
- 1 quart sliced bell peppers
- 1 cup water
- 1 cup white vinegar
- 1 1/2 tbsp kosher salt
- 1 1/2 tbsp sugar
- 1 tsp Italian seasoning
- 2 garlic cloves
Instructions
- Place washed and sliced peppers into clean mason jar
- Add water, vinegar, sugar, salt, garlic, and seasoning to pot on the stove.
- Bring to a boil and then pour over peppers. make sure they are fully submerged.
- Seal with lid and store in fridge for up to 2 months.
Nutrition Information
Calories: 47kcalCarbohydrates: 10gProtein: 1gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.01gSodium: 1315mgPotassium: 257mgFiber: 3gSugar: 7gVitamin A: 3708IUVitamin C: 152mgCalcium: 17mgIron: 1mg
Did You Make This?
I’d love to hear your feedback! Leave a review and make sure to share your pictures on social media! Don’t forget to follow @thechefsavvy.
