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Quick Pickled Peppers

Contributed by: Chris WebAdmin. of


  • 2 cup water
  • 1 cup white wine vinegar
  • 2 tablespoon kosher salt
  • 1 large red pepper
  • 1 large yellow pepper
  • 1 large green bell pepper
  • 1 clove garlic
  • 1 leafy inner rib of celery
  • 1 sprig fresh basil or oregano


Heat the water, vinegar, and salt to boiling in medium saucepan. Reduce heat and simmer covered until salt is completely dissolved, about 3 minutes.

Rinse peppers well. Cut in half through stems; remove stems, seeds, and white pith. Cut each half lengthwise into thirds. Lightly press garlic with flat of knife and peel. Pack peppers, garlic, celery, and herb sprig into hot clean 1 quart canning jar.

Fill jar with hot vinegar mixture. Slip thin rubber spatula down sides of jar to release air bubbles. Add more vinegar mixture if needed. Seal jar with new canning lid. Store in cool dark place or in refrigerator at least 1 week before serving. Flavor improves with longer storage.

(Note: table salt can be used, but it may make brine cloudy)

Serving Size: Makes 6 Servings

Nutritional Information: Per Piece: 8 calories 0 g protein 2 g carbohydrates 0 g fat 101 mg sodium

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