Name: Loaded Pickled Bell Peppers
Ingredients: 2 lbs mini sweet bell peppers (or 4 to 5 large bell peppers), sliced into rings or strips; 2 cups white vinegar; 2 cups water; 2 tbsp pickling salt or kosher salt; 1 tbsp sugar; 6 cloves garlic, thinly sliced; 2 jalapeños, thinly sliced; 1 serrano pepper, thinly sliced; 1 small red onion, thinly sliced; 1 tsp crushed red pepper flakes; 1 tsp whole black peppercorns; 1 tsp mustard seeds; 1 tsp coriander seeds; 1 tsp dill seeds (or 2 sprigs fresh dill); 1 tsp Italian seasoning; 1/2 tsp smoked paprika; 2 bay leaves

Ingredients

Scale

Here is everything you need to make about 10 servings of loaded pickled bell peppers:

2 lbs mini sweet bell peppers (or 4 to 5 large bell peppers), sliced into rings or strips
2 cups white vinegar
2 cups water
2 tbsp pickling salt or kosher salt
1 tbsp sugar
6 cloves garlic, thinly sliced
2 jalapeños, thinly sliced
1 serrano pepper, thinly sliced
1 small red onion, thinly sliced
1 tsp crushed red pepper flakes
1 tsp whole black peppercorns
1 tsp mustard seeds
1 tsp coriander seeds
1 tsp dill seeds (or 2 sprigs fresh dill)
1 tsp Italian seasoning
1/2 tsp smoked paprika
2 bay leaves

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Instructions

Follow these simple steps for crisp, flavorful peppers every time.

Step 1: Wash and Slice the Peppers

Wash the bell peppers thoroughly under cool running water. Remove the stems and seeds, then slice the peppers into rings or strips. For mini sweet peppers, rings of about 1/4 inch work beautifully. For large bell peppers, cut them into strips about 1/4 to 1/2 inch wide. Try to keep the pieces uniform so they pickle evenly.

Step 2: Pack the Jar

Pack the sliced peppers into a clean glass jar or airtight container. Press them in firmly enough that they stay put, but don’t crush them. A large 64-ounce jar works well, or you can divide the peppers between two quart-size jars.

Step 3: Add the Aromatics and Spices

Tuck the sliced garlic, jalapeños, serrano pepper, and red onion throughout the jar, layering them between the bell peppers. Sprinkle in the black peppercorns, mustard seeds, coriander seeds, dill seeds, Italian seasoning, crushed red pepper flakes, and smoked paprika, then nestle in the bay leaves. Spreading the seasonings as you pack helps every bite taste balanced.

Step 4: Make the Brine

In a saucepan, combine the white vinegar, water, pickling salt, and sugar. Heat over medium heat, stirring until the salt and sugar dissolve completely, about 4 to 5 minutes. Do not let the brine boil. A hot but not boiling brine dissolves the salt and sugar while protecting the crisp texture of the peppers.

Step 5: Pour and Submerge

Carefully pour the warm brine over the peppers until they are fully submerged. Press down any floating pieces with a clean spoon, and gently tap the jar on the counter to release trapped air bubbles. Everything should be covered by the liquid.

Step 6: Cool and Seal

Let the jar cool to room temperature on the counter, then seal tightly with a lid. Cooling first helps avoid condensation inside the jar.

Step 7: Refrigerate and Wait

Refrigerate the peppers for at least 48 hours before serving. For the boldest flavor, let them pickle for 5 to 7 days. The longer they sit, the more the garlic, spices, and heat infuse into the peppers.

Step 8: Shake Gently Each Day

Shake the jar gently once a day to distribute the seasonings evenly. This simple habit helps every pepper absorb flavor from the brine.