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Tri-Color Pickled Bell Peppers
Slice up tri-color peppers and pickle them to use in salads, appetizers or on a Bacon and Pickled Pepper Pizza. Enjoy!
Course
Side
Prep Time
10
minutes
minutes
Cook Time
2
minutes
minutes
Total Time
12
minutes
minutes
Author
Jennifer Field
Ingredients
For the Brine
30
grams
(about 1 oz) kosher salt
300
grams
(1 1/4 cup) water
To Pickle
1
red bell pepper
1
yellow bell pepper
1
orange bell pepper
For the Pickling Liquid
187
grams
(3/4 cup) vinegar (I used apple cider vinegar)
150
grams
granulated sugar
125
grams
(1/2 cup) water
1
small sweet onion
, thinly sliced
½
teaspoon
whole peppercorns
1
teaspoon
Italian seasoning
2
whole thyme sprigs
2
sprigs fresh oregano
¼-1/2
teaspoon
red pepper flakes
, to taste (optional)
Instructions
For the Brine
Stir the water and salt together. Let stand a few minutes and stir again until all the salt is dissolved.
To Prepare the Peppers
Wash the peppers well. Cut off the stem end and carefully remove all the seeds.
Slice each pepper thinly using the OXO Slice & Grate Set or other mandoline.
Submerge pepper slices in the prepared brine, topping them with a small plate to keep them submerged. Refrigerate for 3-4 hours.
To Pickle
Combine all the pickling liquid ingredients except pepper flakes in a medium sauce pan.
Bring liquid to a hard boil. Add the pepper flake and the sliced peppers.
Cook for 1 minutes and remove from the heat.
Pack the pepper slices into a clean glass container and pour the brine over them. You may have to use another small plate to keep everyone submerged.
Cool and refrigerate for at least 48 hours.
Enjoy on pizza or as an accent to salads or sandwiches.