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Dip and spread

Pickled Sweet Pepper Rings

Serve these easy pickled peppers on brats, sandwiches, or burgers.

Serves 12
Ready in 68 mins
Prep time 3 mins
Cooking time 5 mins
Chill time 60 mins
18 calories per serving


> 1 medium shallot
> 1 (12 oz) pkg sliced mixed mini sweet peppers
> 1 1/4 cups Nature's Promise Organic Apple Cider Vinegar
> 1 tbsp sugar
> 2 tsp kosher salt
> 2 tbsp chopped fresh parsley


Peel and finely chop the shallot. In a medium, heat-proof bowl, combine the peppers and shallot.
In a small saucepan, combine the vinegar, ¾ cup water, sugar, and salt. Heat on high 5 min., until sugar and salt dissolve, stirring occasionally. Remove from heat and pour over peppers and shallots, making sure peppers are covered with liquid.
Cover and refrigerate at least 1 hour or up to 1 week. To serve, garnish with parsley.

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