117 pickled pepper recipes

I like this sour flavor. The best over buckwheat, but all is fine when over rice, potatoes, noodles, or just with lettuce mix. You may use pickled grilled red pepper.

Pickled bell pepper strips preserved in a sweet vinegar brine with garlic and pickling salt. Home canning recipe for crunchy, sweet-tart pepper pickles. Perfect for sandwiches, charcuterie, or condiments.

Pickled sweet peppers brined overnight and canned in an apple cider vinegar brine with horseradish and garlic. A classic boiling-water bath canning recipe for colorful bell peppers.

Quick pickled green peppers with garlic and bay leaves in a simple vinegar brine. Pack into canning jars for a crunchy, tangy condiment that lasts for months.

Hot pickled peppers brined overnight in salt water, then water-bath canned in vinegar, sugar, garlic and horseradish brine. Crisp, snappy and shelf-stable for a year of nachos, sandwiches and antipasto plates.

Roasted and pickled hot peppers with banana, Hungarian, and bell varieties charred until blistered, peeled, then canned in vinegar brine. The roast adds smoky depth that raw pickled peppers can't match.

Fresh tomato salsa made with pickled jalapenos instead of raw peppers. The pickling brine adds tangy heat while keeping the spice level manageable.

Green bell peppers stuffed with a tangy cabbage, onion, and chili filling, pickled in spiced cider vinegar. Old-fashioned canning at its crunchy, fiery best.

Add another pickling recipe to your cookbook with this scrumptious side dish.

Pickled peppers and chilies preserved in a vinegar brine with an optional olive oil layer. Water bath canned for shelf-stable storage year round.

Pickled peppers or chilies in vinegar brine, with optional olive oil top layer. Versatile pantry preserve for sandwiches, charcuterie, or stir-frys.

Water-bath canned pickled bell peppers with a simple vinegar and salt brine. Shelf-stable pantry pickles that put a year of summer color on the table.

Pickled Hot Peppers with Honey and Horseradish recipe

Three-vegetable kimchi: napa and green cabbage with carrots, scallions, and bell pepper fermented with a heavy garlic-red pepper-paprika paste. Big-batch Korean pickle, ferments 2-3 days at room temperature.

Gherkins wrapped in ham with savoury cream cheese. A quick and easy made-ahead no mess hors d'oeuvre.

This slaw is a great side dish with burgers, pulled pork, BBQ, or any succulent meaty dishes. Loved the dilled pickles in the slaw and the pickled juice in the dressing, which really accomplish the flavor. It's refreshing, and also very low in calories and fat.