Pickled Green Peppers

Quick-pickled green peppers with a clean, sharp bite from a 50/50 water and white vinegar brine. Garlic cloves and bay leaves in each jar add a savory backbone that plain vinegar pickles just can’t match.

The method here is straightforward: slice your peppers, pack them tight into pint jars with the aromatics and salt, then pour boiling brine over top and seal immediately. No water bath canning required.

Slicing thickness matters. Cut them about ¼ inch wide for the best crunch-to-pickle ratio. Too thin and they go limp; too thick and the brine won’t penetrate well.

Pro Tips

• Pack the jars tightly. Peppers shrink as they pickle, so what looks overstuffed now will have room in a week.
• Use fresh garlic, not jarred. Pre-minced garlic turns mushy and bitter in the brine. Whole peeled cloves stay firm and mellow out beautifully.
• Wait at least 48 hours before opening. The flavor improves dramatically after a week in the fridge.
• Store sealed jars in a cool, dark place. Once opened, keep refrigerated and use within a month.

Variations

• Spicy pickled peppers: Add a dried chile or ½ teaspoon of red pepper flakes per jar for heat.
• Italian-style: Include a sprig of oregano and a few black peppercorns alongside the garlic and bay.
• Mixed pepper pickles: Combine green bells with banana peppers or sweet reds for color and flavor variety.