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Pickled Sweet Bell Peppers

A recipe for Pickled Sweet Bell Peppers from the cookbook, Chiles and Smoke! Mini bell peppers are grilled until vibrant, then soaked in a dill vinegar brine.

Prep Time
10 mins
Cook Time
10 mins
Additional Time
1 d
Total Time
1 d 20 mins
Servings: 3 Cups
Course: Side Dish
Cuisine: International

Ingredients

  • 1 pound (455 grams) whole mini sweet bell peppers washed
  • 1 tablespoon (15 milliliters) vegetable oil
  • 1 cup (235 milliliters) water
  • 1 cup (235 milliliters) distilled white vinegar
  • 1 tablespoon (14 grams) kosher salt
  • 1 tablespoon (13 grams) white sugar
  • 4 garlic cloves peeled
  • 1 tablespoon (4 grams) fresh dill
  • 1 teaspoon black peppercorns

Instructions

    Cup of Yum
  1. Preheat the grill for direct cooking at medium-high heat, about 350–400°F (180 to 200°C). Clean the grill grates and oil them as needed.
  2. Toss the sweet bell peppers with the oil in a large bowl.
  3. Place the peppers on the hot grill and allow them to cook for a few minutes per side. The peppers should have some nice grill marks and start to soften. Be careful not to blacken the peppers. We are not trying to blister the skin. Remove them from the grill when ready.
  4. In a medium pot, combine the water, vinegar, salt, and sugar and bring to a boil. Stir to dissolve the salt and sugar and then remove from the heat.
  5. Place the peppers in a 1-quart (946 milliliter) Mason jar along with the garlic, dill, and peppercorns.
  6. Pour the brine over the peppers, making sure they are completely covered. Allow them to cool completely at room temperature before placing on the lid and putting into the refrigerator.
  7. They taste best if allowed to pickle for 24 hours and will keep in the fridge for up to 6 months.