Pickled Mini Bell Peppers Recipe
Pickled Mini Bell Peppers are oven roasted or grilled then marinated in a sweet tangy marinade, and finally combined with sweet onions for a great appetizer or a side dish.
I have been making pickled bell peppers, ever since I can remember, but using the baby bell peppers and not having to peel the skin off of them, is something new to me, so I decided to share it with you.
Tip for success:
When roasting the baby peppers, you need to be very careful NOT TO overdo it, as if you do, there will not be anything left but the skin itself. So I would say about 20-25 minutes is enough for them, to be just the right doneness.
The Pickled Mini Bell Peppers are very popular at potlucks and parties since they’re tiny which makes them easy to eat, plus they’re so delicious!
How to serve Pickled Mini Peppers:
These Pickled Mini Peppers are great to serve with Beef Rice or any other Beef and Mashed Potatoes.
I hope you enjoy this recipe as much as we do!
Pickled Mini Bell Peppers w/ Feta Cheese
Pickled Mini Bell Peppers are oven roasted or grilled then marinated in a sweet tangy marinade, and finally combined with sweet onions for a great appetizer or a side dish.
Ingredients
- 1 lb Mini Bell Peppers
For the marinade:
To serve
- 1/3 cup Oil
- 1/2 sweet onion thinly sliced
Instructions
To Prepare:
-
Wash each pepper thoroughly. Dry with a paper towel. Then either grill or roast the peppers.
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How to Oven Roast Bell Peppers:
Put on a baking sheet and roast in the oven at 350F, for 20-25 minutes, turning each pepper halfway through. Take the peppers out, put them in a dish and cover with plastic wrap, then foil, to let them finish cooking, making them soft. -
How to grill the peppers:
Toss the pepper with a tablespoon of oil, then grill the peppers on a preheated to 350F grill for about 10 minutes, or until the peppers are soft and have good char marks. Then transfer to a heatproof bowl and cover with a plastic wrap to help the peppers soften.
To prepare the marinade
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Combine water, salt, and sugar. Mix to dissolve (you can heat the mixture, to help dissolve the sugar and salt, let cool before adding any other ingredients). Add the vinegar, chopped onions, minced garlic and finely chopped parsley or dill and mix to combine. Add the oil and mix one last time.
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Pour the marinade over the peppers (no need to remove the skin off of them). Put something heavy on top so that the peppers stay submerged in the liquid. Let them marinate overnight. After that take them out into a separate dish, toss with sliced sweet or purple onion, a tablespoon of olive oil and serve.
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UPD: Sept 2018
Marina | Let the Baking Begin
Thank very much for the recipe I already do second time it’s turn so good.
I’m so happy it turned out well! Thank you for your comment!
Hi, I am looking forward to make those peppers, I was wondering if its possible to marinade them and put them in jars for later on? would they still be good or you have to serve them next day? I am looking to pickle bell peppers and eat them for winter?? Thank you
I have never canned using this recipe, but I think it has enough vinegar to keep them good through winter.
If you don’t can them, they can definitely last up to a week, but I will doubt that will be necessary.
If you do decide to can them, make sure to roast them through (so they’re cooked through), sterilize jars before filling them and bring both peppers an the marinade to a boil before closing the jar.
Marina,
You are amazing!!!
I was looking all over the web today for pickled mini peppers recipe and found yours and it sounds so good, i am going to make it tonight.
Thank you 🙂
Thank you Inta so much! Hope you liked them!