Sweet Pickled Peppers

Recipe yields: 8 – 16 ounce jars

These Pickled Peppers are amazing on sandwiches, steak and cheese subs, and in salads.


  • 1 tablespoon pickling or kosher salt
  • 6 cups cider vinegar
  • 2 cups white vinegar
  • 4 cups water
  • 6 cups granulated sugar
  • 8-10 cloves garlic smashed
  • ½ tablespoon turmeric powder
  • 1 tablespoon whole peppercorns
  • 1 teaspoon mustard seed
  • 1 teaspoon celery seed
  • 4 ½ to 5 pounds red, green, orange peppers sliced ¼-inch
  • 1 large onion halved and sliced thinly


  1. In a large pot, make the brine: add salt, cider and white vinegars, water, sugar, garlic, and spices in a large pan and bring to boil.
  2. Sterilize jars. Place sliced peppers and onions into jars and press to compact. Make sure you have plenty in each jar, as they will rise during the processing.
  3. Use a wide-mouth funnel, ladle hot brine over peppers and onions, leaving ½-inch headspace. Remove air bubbles. Wipe the rim clean with damp paper towel. Apply lid/band until the fit is fingertip tight.
  4. Cool on counter 24 hours. For best flavor, let sit for 3 to 4 weeks. Store for up to 1 year.  After opening, place in refrigerator


Calories: 728kcal | Carbohydrates: 171g | Protein: 3g | Fat: 1g | Saturat Fat: 1g | Sodium: 902mg | Potassium: 736mg | Fiber: 6g | Sugar: 162g | Vitamin A: 7995IU | Vitamin C: 328mg | Calcium: 59mg | Iron: 2mg