Quick-Pickled Baby Bell Peppers
Pop these baby bell peppers in your pouch! [Photo Credit: Alex Paternostro]
by Seth Paternostro
November 24, 2021
My dear baby! Just look what they’ve done to you. You’ve been cleaned, sweetened up, and given quite the soak. They even spayed you! And you look sooooo cute in these pretty little colors. I want to just gobble you up. Oh, yum!
Makes about 1 quart jar
Total time
15 minutes
Equipment:
Cutting board, chef’s knife or cleaver, colander, glass measuring cup, stirring spoon, measuring cups and spoons, 1-quart jar
Tableware:
fork
Ingredients
18 to 24 baby bell peppers, or as many fit into the jar
1¼ cups distilled white vinegar, plus as needed
1 cup water
½ cup granulated sugar
½ tsp salt, or as needed
Instructions
Set out all equipment and ingredients. Rinse the quart jar, wipe with white vinegar, and dry thoroughly. Wash the baby bell peppers, and drain them in a colander.
Combine the vinegar, water, salt, and granulated sugar.
Microwave for 30 seconds or until warm.
Stir to dissolve the sugar.
Taste, and adjust if desired.
Before cutting the peppers, check to see how many fit inside the jar by placing them in until they come up to just under the lid line.
Remove the stems and seeds. Slice, if desired.
Place the peppers into the jar, cover with the brine, then close.
Ideally, refrigerate for a few hours before using.
NUTRITION FACTS:
Calories 128 Total Fat 0g (0%) Saturated Fat 0g (0%) Cholesterol 0mg (0%) Sodium 224mg (10%) Total Carbohydrate 20.1 (7%) Dietary Fiber 3g (11%) Total Sugars 20.1g Protein 3g Vitamin D 0mcg (0%) Calcium 0mg (0%) Iron 1mg (6%) Potassium 0mg (0%) - Note: Please read our Nutrition Disclaimer.
Seth Paternostro is a writer and recipe developer based in Chicago. He is a co-founder of Our American Cuisine and graduated summa cum laude from Princeton University with an A.B. in East Asian Studies. You can learn more about him here.
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