Pickled Bell Peppers for Winter
Delicious, simple and wonderfully colorful - perfect for any occasion! Pickled bell peppers for winter are aromatic, slightly crisp and hold their shape well. This vibrant appetizer can be served on a festive table or used to brighten an everyday meal.
Updated : 21 August, 2026
Easy
About 45 min.
Ingredients
1.5 kilograms
Bell pepper
0.5 liter
Water
65 milliliters
Vinegar
100 milliliters
Vegetable oil
1 tablespoon
Salt
150 grams
Sugar
2
Laurel leaf
5
Allspice
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. Choose whole, undamaged bell peppers. Using peppers of different colors will make the finished preserve look more attractive. Wash the glass jars with baking soda and place them upside down, while still wet, in a cold oven. Heat the oven to 300°F. Once it reaches the required temperature, sterilize 1-pint jars for 5 minutes and 1-quart jars for 10 minutes. Wash the lids and boil them.
Step 2
Thick-walled bell peppers are best for preserving, as they make the finished appetizer juicier and more flavorful. Rinse the peppers under cold running water and pat them dry. Cut off the stems and remove the seeds. Cut the prepared peppers into large, randomly shaped pieces. The specified weight refers to the peppers after trimming and slicing. If you have fewer vegetables, simply use the amount available.
Step 3
To prepare the marinade, pour the water, distilled vinegar and neutral vegetable oil into a saucepan. Add the sugar, salt, bay leaf and allspice berries. Place the saucepan over the heat and bring the mixture to a boil, stirring occasionally. You can also add other spices, such as coriander seeds, cloves or black peppercorns.
Step 4
Add the sliced bell peppers to the boiling marinade. All the peppers may not fit into the saucepan at once, so you can cook them in two batches.
Step 5
Bring the marinade and peppers back to a boil over medium heat, then cook for 3–4 minutes. The cooking time may vary depending on how soft you want the peppers to be. After 4 minutes of gentle boiling, the pieces should remain crisp while becoming slightly tender. Cooking them longer may cause the peppers to soften too much and lose their shape. Cook the remaining peppers in the same marinade.
Step 6
Pack the bell pepper pieces firmly into the previously sterilized jars. If necessary, bring the marinade back to a boil and pour it into the jars. The peppers must be completely covered with the marinade. Immediately seal the jars with the lids. Turn the jars upside down and wrap them in a blanket. Once completely cool, store them in a dark, cool place.
Step 7
The pickled bell peppers can be tasted as soon as they have cooled, without waiting for long-term storage. Serve them as a cold appetizer, a light dish or a snack with slices of fresh bread.
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