Dieser Beitrag ist auch verfügbar auf:
Deutsch
The pickled bell peppers taste juicy, fruity and spicy. They also look colorful and great on a party buffet. You can pickle peppers quickly and easily at home. All you need are a few ingredients and preserving jars. A detailed pickled peppers recipe with the exact quantities and step-by-step instructions can be found below.
Make it colorful
You can pickle red, yellow or green fresh bell peppers, among others. The white and orange vegetables are also suitable for this.
I used a mix of different colors. This way it will look colorful on the dining table, especially if you serve pickled radishes with it.
Pickle peppers with any spices
To pickle peppers, you can use spices of your choice, just like for the pickled vegetable salad. I used whole black pepper. In addition, bay leaves, cloves, mustard seeds go.
You can also add onion or garlic to the vegetables. Then cut it into slices or rings and cook it briefly together with bell peppers.
Crisp or soft
Depending on how crisp or how soft you want your pickled peppers to be, you can cook them a little shorter or longer, respectively.
After about 4 – 5 minutes of cooking, the vegetable will still be crunchy. If you cook it for 8 – 10 minutes, the pickled bell peppers will be very tender later.
Cut vegetables as you like
How you cut peppers for canning is up to you. I cut it into wide strips. However, it can also be rings or thin strips.
Note that depending on how large your bell pepper pieces are, you will need to adjust the cooking time listed in the recipe. Thin strips of bell pepper, for example, cook much faster.
Canning peppers equipment
To pickle peppers you can use any preserving jars. For example, screw jars for canning are very suitable. Or you can also use preserving jars with lids and rubber rings. Bell peppers pickled in canning jars with a pretty pattern is perfect for gift giving.
The recipe below gave me two 500 ml and two 700 ml jars with the pickled peppers.
How to serve pickled peppers?
The pickled peppers taste delicious instead of salad with a side dish, especially with boiled potatoes. It goes just as well with the potato vareniki or vegan lentil patties. So you get a quick and healthy meal with the summer vegetables in winter.
In addition, the pickled bell peppers are ideal as finger food. You can conveniently serve it on a buffet, in addition to the fried zucchini or mini pizza. The juicy fruity snack not only tastes delicious, but its bright color makes it an eye-catcher among all dishes.
At a barbecue party, the canning peppers are guaranteed to be a flavor highlight. Along with the refrigerator pickles, it goes perfectly with vegan sausages and freshly baked herb bread.
As a cold appetizer or deli, the pickled vegetables go through just as well. With it you can still occupy the homemade vegan burger or a sandwich.
These pickled bell peppers are
- juicy,
- fruity,
- spicy,
- savory,
- depending on the cooking time – crisp or soft,
- very tasty,
- vegan,
- healthy,
- colorful,
- easy to make,
- delicious as a snack, appetizer or salad,
- perfect as finger food for a party,
- ideal for a barbecue.
Easy pickled peppers recipe
With the recipe that you can find here at the end of the post in the recipe box, you can pickle peppers easily and quickly. This way you’ll enjoy this regional vegetable even in winter.
Step 1:
First, core and chop the vegetables.
Step 2:
In a large saucepan, bring water to a boil with vegetable oil, sugar, salt and spices.
Step 3:
Dilute vinegar essence with a small amount of water.
Step 4:
Now add the bell peppers to the broth in the saucepan and simmer it for about 7 – 8 minutes. Just before it finishes cooking, add the vinegar.
Step 5:
Now, divide the peppers among the canning jars, boil the broth again briefly and pour it over the peppers up to the rim of the jar. Close the jars and let them cool on the lid.
How to pickle peppers: tips and tricks
- You can cut the vegetables any way you like. Depending on the size of the bell pepper pieces, the cooking time specified in the recipe may vary.
- Depending on whether you like pickled peppers crisp or soft, you can adjust the cooking time. It should be between 4 – 10 minutes.
- Besides black pepper you can use other spices or garlic, onion.
- Instead of vinegar essence diluted with water, you can use apple cider vinegar. You will have to experiment with the amount of it.
- The quantities of ingredients in the recipe resulted in 2x 500 ml and 2x 700 ml preserving jars of pickled peppers.
- Keep the canning peppers in a cool and dark place. Once opened, you should store the vegetable in the refrigerator.
Did you pickle peppers according to this recipe? I look forward to hearing your results, your star rating, and your comment here below on how it turned out and tasted.
Also try these delicious recipes:
- How to make fries – recipe for crispy oven potato fries
- How to make carrot lox – vegan smoked salmon recipe
- How to make falafel – recipe for popular chickpea balls
Pickled peppers
Equipment
- sterilized preserving jars
Ingredients
- 2 kg seeded bell peppers red, yellow, green (approx. 12 - 13 bell peppers)
- 1 l water
- 200 ml vegetable oil
- 200 g sugar
- 60 g salt
- 1 tsp whole black pepper
- 40 ml vinegar essence (25 % acid) + 80 ml water
Instructions
- Cut seeded bell peppers into wide strips.
- Dilute vinegar essence with 80 ml of water.
- Put 1 l of water together with vegetable oil, sugar, salt and black pepper in a large saucepan and bring it to a boil while stirring.
- Add the bell pepper strips (they will not be completely covered with the broth at the beginning) and bring to a boil, stirring the bell peppers gently a little at a time.
- Cook the bell peppers for about 7 - 8 minutes, pour the vinegar essence diluted with water in the last minutes of the cooking time, stir it gently and take it off the stove.
- Using a fork, layer the hot bell pepper strips into sterilized preserving jars.
- Bring the broth in the saucepan to a boil again briefly, then immediately pour it over the bell pepper strips to the rim of the jar and seal the jars.
- Place the jars on their lids and cover them with a large towel or something similar.
- Let the pickled peppers cool in the state, then turn the jars and place them in a cool and dark place.
- Let the pickled peppers sit for at least three days before tasting them.
Notes
- You can cut the vegetables any way you like. Depending on the size of the bell pepper pieces, the cooking time may vary.
- Depending on whether you like pickled peppers crisp or soft, you can adjust the cooking time. It should be between 4 - 10 minutes.
- Besides black pepper you can use other spices or garlic, onion.
- The quantities of ingredients resulted in 2x 500 ml and 2x 700 ml preserving jars of pickled peppers.
- Note the detailed tips and tricks for pickling peppers at the top of the post.
If you are using Pinterest, you can pin the following picture:
