Pickled Red Peppers

These quick pickled red peppers are soft, sweet-tangy, and ready overnight. Simmered briefly in a simple vinegar brine, they’re perfect for sandwiches, antipasti boards, salads, and pasta dishes. An easy fridge pickle that adds instant colour and flavour to any meal. Works best with a 900ml jar or a beginner pickling kit!

Ingredients (Per 900ml Jar)

• 3 red bell peppers, halved or sliced

• 1½ cups water (360 ml)

• ¾ cup distilled white vinegar (180 ml)

• ½ cup white sugar (100g)

• Pickling salt, to taste (start with 1½ teaspoons)

Instructions

1. Combine the water, vinegar, sugar, and salt in a saucepan. Bring to a boil, stirring until the sugar dissolves.
2. Add the bell peppers. Reduce heat to medium-low and simmer for 8–10 minutes, until softened but not mushy.
3. Transfer the peppers and all of the liquid into one 900 ml glass jar, ensuring the peppers are fully submerged.
4. Let cool to room temperature, then seal and refrigerate for 8 hours or overnight.

Yield & Storage

• Ready after 8 hours better overnight 

• Keeps refrigerated for up to 1 week