Sweet Pickled Peppers Recipe

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This recipe was personally prepared by Rita Diette for the September 2015 meeting with the Curious Cuisiners.

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20 or so
30 Min
20 Min


1 large
glass jar with a screw on lid.
2 lb
tri-color peppers, red, orange, yellow and green
2 tsp
kosher salt
4 sprig(s)
fresh oregano
1/2 c
red wine vinegar
1/3 c
olive oil, extra virgin
1/2 c
2 clove
garlic, minced


1Ina a large skillet, heat the olive oil over medium heat. While oil is heating, cut the peppers in chunks 1 inch by 1 inch. Add the peppers to the skillet and sprinkle with the kosher salt.

2Stir often, about 15 to 20 minutes until the peppers are soft. Remove the peppers from the pan, stir in the garlic and cook for one minute.

3Add half the peppers to a large glass jar that has a lid, add 2 sprigs of oregano and half the garlic. Repeat with the remaining peppers, garlic and oregano.

4Make sure that all of the ingredients are submerged in the jar. Screw the lid on the jar and shake the jar for a minute or two.
Let it stand in a cool place for 24 hours. After 24 hours put the jar in the fridge. After three days the peppers are ready to eat.
These peppers will last a month in the fridge.

About this Recipe

Course/Dish: Other Side Dishes
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian, Vegan
Other Tag: Quick & Easy