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Pickled Peppers


"These are great plain or even on a sandwich!"
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8 h 20 m servings 62 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 62 kcal
  • 3%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 14.7g
  • 5%
  • Protein:
  • 0.6 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 70 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Combine water, vinegar, sugar, and salt in a saucepan; bring to a boil. Add red bell peppers to the boiling water mixture, reduce heat to medium-low, and simmer until peppers are softened, 8 to 10 minutes.
  2. Transfer red bell peppers and liquid to jars, cover with lids, and refrigerate, 8 hours to overnight.

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Read all reviews 7
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Yum yum yum! This is my first time pickling peppers and what's not to love?! Very simple to make. The hardest part is letting them sit in the fridge overnight. I made a slight change to the reci...

These are what they claim to be "great plain or on a sandwich". They were also very easy to make. The whole family enjoyed them. I only used half the sugar and may cut it down even more the next...

Pickled peppers are a feature in my favorite grinder sandwich. This recipe was step one in recreating that sandwich. Thanks!

EXCELLENT! I used green bell peppers and they were excellent, just not as pretty as the red. I plan to use these on pizza, grilled cheese, hoagies, etc. Thanks for sharing!

Made these and just got to taste them... exactly like the ones I buy in the store! Excellent recipe!

I love the peppers at a popular sub shop but could not convince them to sell them to me. These were even better because they were fresh and crisper! Great flavor. I didn't have a jar so I just...

Removed the skins, used 1/4 cup sugar, and regular iodized salt. In general, remember to use vinegar with a minimum of 5 % acidity. Store in refrigerator. Great on hot dogs in lieu of sauer...