Pickled Peppers is a new favourite of mine, so here’s the recipe in case you also have an abundance of them this year…



1 kg bell peppers (deseeded and cut into strips)

1L apple cider vinegar (or a vinegar of your choosing)

8 garlic cloves (peeled and chopped finely)

4 bay leaves

1 tbsp. peppercorns

1 tbsp. sea salt

1 tbsp. brown sugar



  1. Put everything apart from the peppers into a saucepan and bring to the boil, then reduce to a simmer for 5 mins.
  2. Add the peppers, stir, remove from the heat and put a lid of the saucepan and leave for 5/10mins.
  3. In the meantime sterilise two medium sized jars with boiling water.
  4. Making sure the jars are still hot, soon peppers into the jars and then pour over the vinegar, garlic, bay mix.
  5. Make sure there is at least 1cm clear at the top of the jar.
  6. Screw lid on tight and leave on the side for 24hrs. The lid should be sucked down by then (if not then use this one first).
  7. Leave for 6 weeks and then consume. Leave in the fridge once opened.


This is a variation of M.A Kitchen’s Pickled Pepper recipe here:  https://www.maricruzavalos.com/italian-pickled-peppers/#recipe


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