![- 2 cups assorted mini bell peppers (red, yellow, and orange), sliced into rings or halves - 1 cup water - 1 cup apple cider vinegar - 1/2 cup granulated sugar - 1 tablespoon sea salt - 1 teaspoon mustard seeds - 1 teaspoon coriander seeds - 1 teaspoon black peppercorns - 1 teaspoon red pepper flakes (adjust according to your heat preference) - 2 cloves garlic, peeled and smashed Each ingredient in sweet and spicy pickled peppers has a specific role. Mini bell peppers provide crunch and sweetness. Apple cider vinegar adds tanginess and helps preserve the peppers. Water balances the acidity and flavor. Granulated sugar brings sweetness, balancing the heat. Sea salt improves flavor and acts as a preservative. Mustard seeds and coriander seeds add warmth and depth. Black peppercorns give a mild heat. Red pepper flakes can be adjusted for your spice level. Garlic infuses a savory note. If you can’t find mini bell peppers, try jalapeños or banana peppers. For vinegar, use white vinegar or rice vinegar for a milder taste. If you prefer less sugar, honey or maple syrup can work well, but adjust the amount. For spices, feel free to experiment with dill seeds or whole cloves instead of mustard and coriander. Whatever you choose, make it your own! You can find the Full Recipe for more details. First, wash the mini bell peppers well. I like to use red, yellow, and orange for color. After washing, you can slice them into rings or halves. Slicing them helps the flavors soak in better. This step is quick and easy but very important for taste. Next, grab a medium saucepan. Pour in 1 cup of water and 1 cup of apple cider vinegar. Add 1/2 cup of granulated sugar and 1 tablespoon of sea salt. Turn the heat to medium. Stir the mix until the sugar and salt dissolve. This takes about 5 minutes. Once it’s all mixed, add 1 teaspoon of mustard seeds, 1 teaspoon of coriander seeds, 1 teaspoon of black peppercorns, and 1 teaspoon of red pepper flakes. If you like it spicier, you can add more red pepper flakes! Toss in 2 cloves of smashed garlic. Stir well and bring it to a gentle boil. When it starts boiling, take it off the heat and let it cool for about 10 minutes. While the liquid cools, take your sterilized jars. Pack them tightly with the sliced peppers. Pour the warm pickling liquid over the peppers, making sure they are fully submerged. Seal the jars with lids. Let them cool to room temperature on the counter. After that, place the jars in the fridge. For best results, let them marinate for at least 24 hours. If you can wait a few days, the flavor will get even better! You can find the full recipe for Sweet and Spicy Pickled Peppers at the end of this guide. To get the best pickled peppers, use fresh mini bell peppers. Look for bright colors and firm skin. Slice them thinly for more flavor absorption. You can also mix different colors for a stunning look. Make sure to pack the jars tightly but not too tight. This helps the pickling liquid reach every slice. An even ratio of sweet and spicy is key. Adjust the red pepper flakes to match your heat level. Always start with clean jars. Wash them in hot soapy water and rinse well. For extra safety, you can boil your jars for ten minutes. Let them air dry completely before using. This keeps the pickles safe from bacteria. Use new lids to ensure a tight seal. If you store your pickles in the fridge, sterilizing is still a great idea. To boost flavor, consider adding herbs like dill or thyme. Fresh herbs give a nice twist. You can also experiment with spices like cumin or bay leaves. If you want a sweeter taste, add more sugar. On the other hand, for more heat, toss in fresh jalapeños. The pickling liquid can be adjusted too. Try adding fruit juices like pineapple or orange for a unique taste. For the full recipe, check the details above. {{image_4}} You can use many types of peppers for this recipe. Mini bell peppers are sweet and crunchy, making them great for pickling. You can also try jalapeños for a spicy kick. If you want more heat, consider using serrano or habanero peppers. Each pepper brings its own flavor, so mix and match to find your favorite combination. The balance of sweet and spicy is key for these pickled peppers. If you prefer them sweeter, add more sugar. To increase the heat, simply add more red pepper flakes or try a hotter pepper variety. Taste the pickling liquid before you pour it over the peppers. This way, you can adjust the flavors to suit your taste buds. Get creative with add-ins to boost flavor. Try adding fresh herbs like dill or oregano for an herbal note. You can also toss in sliced onions or carrots for extra crunch and color. For a tangy twist, add a splash of lemon juice or some mustard seeds. Each add-in gives your pickled peppers a unique flair, making them even more fun to enjoy. For the full recipe, check out [Full Recipe]. To store your pickled peppers, use clean glass jars with tight lids. Fill the jars with the peppers and pour the pickling liquid over them. Make sure all the peppers are covered. Seal the jars tightly. Keep them in the fridge for the best taste. This method helps preserve their crunch and flavor. Homemade sweet and spicy pickled peppers last about 2 to 3 weeks in the fridge. After this time, they may lose their crispness and flavor. Always check for any signs of spoilage before eating. If you see any mold or off smells, it’s best to discard them. If you want to store your pickled peppers longer, you can freeze them. However, freezing may change their texture. To freeze, place the peppers in freezer-safe bags or containers. Remove as much air as possible before sealing. They can last for about 6 months in the freezer. When you're ready to use them, thaw in the fridge overnight for the best results. For the full recipe and more tips, check out the Sweet and Spicy Pickled Peppers recipe! It takes at least 24 hours for sweet and spicy pickled peppers to marinate. The best flavor comes after a few days. The longer you wait, the more the flavors blend. If you can, let them sit for up to a week. This will give you the tastiest result! Yes, you can use other types of vinegar for pickling. While apple cider vinegar adds a sweet touch, white vinegar works well too. Rice vinegar or wine vinegar can also create unique flavors. Just make sure to keep the acidity level similar. This helps preserve the peppers properly. Sweet and spicy pickled peppers add zest to many dishes. You can use them in salads, sandwiches, or tacos. They pair well with grilled meats and charcuterie boards. You can even chop them up and mix them into dips. Their tangy flavor brings a fun twist to any meal. For more ideas, try the Full Recipe for inspiration! You learned the key ingredients and steps for pickling peppers. We covered tips for great flavor and storage. Remember, you can swap ingredients for your taste. Use different peppers and add spices for fun variations. Homemade pickled peppers are easy and rewarding. Enjoy them in recipes or as snacks. Embrace your creativity in the kitchen and experiment with flavors. You have the tools to make your peppers shine. Happy pickling!](https://tossedtastes.com/wp-content/uploads/2025/07/6efd830b-4588-49e1-a810-09a218dc59b9-300x300.webp)
Sweet and Spicy Pickled Peppers
Spice up your meals with these delicious sweet and spicy pickled peppers! This simple recipe features colorful mini bell peppers and a tangy pickling liquid that’s perfect for elevating sandwiches, burgers, or your favorite charcuterie board. In just 15 minutes of prep, you can create a flavorful treat that gets even better after a day in the fridge. Click through to discover the full recipe and bring some zest to your table!