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Pickled Roasted Bell Pepper Recipe

This easy pickled roasted bell pepper recipe uses simple ingredients and a flavorful brine made with just vinegar, sugar, salt, andspices. It’s a quick, affordable way to preserve bell peppers at home, with no complicated steps—just roast, peel, pack, and process!
Course: Appetizer, Pickles
Cuisine: European
Keyword: can roasted peppers, canned pickled bell pepper recipe, marinade for bell peppers, marinated bell pepper recipe, pickled bell pepper recipe, pickled bell peppers, pickled bell peppers for canning, pickled green bell peppers, pickled roasted bellpepper, Roasted bell pepper recipe, roasted pepper in oven

Ingredients

The amount of ingredients you will need depends on the number of 16 oz. (500 ml.) Mason jars you’re using, not the weight of the peppers. Our ingredients list provides you with the ingredients you need to make one 16 oz. (500 ml.) jar of pickled roasted bell peppers. If you need to make two jars, multiply all amounts times two, and so one.

  • Bell peppers: Enough to fill one jar about 2 lbs. (1 kg)
  • ¼ cup boiled water per 16 oz. (500 ml) jar
  • 1 tbsp. pickling salt per 16 oz. (500 ml) jar
  • 1 ½ tbsp. sugar per 16 oz. (500 ml) jar
  • 2 tbsp. white wine vinegar per 16 oz. (500 ml) jar
  • 2 garlic cloves thinly sliced per 16 oz. (500 ml) jar
  • 3 whole white or black peppercorns per 16 oz. (500 ml) jar
  • 1 clove per 16 oz. (500 ml) jar

Instructions

Roast the Bell Peppers:

  • Preheat your oven to 400°F (200°C). Use roast or grill function.
  • Wash and dry the bell peppers. Cut them in half. Remove any blemishes and seeds.
  • Place bell pepper slices, cut side down, on a baking sheet lined with parchment paper or foil.
  • Roast the peppers until they’re tender and their skins are blistered and charred – about 25-40 minutes.
  • Check on the peppers regularly and remove any that are done from the oven, transferring them to a pot or bowl. Cover with a lid or plastic wrap.
  • Once the peppers are cool enough to handle, peel off the charred skin. Be sure to keep the juices that accumulate in the pot.
  • Place the peeled peppers back into the bowl with the juices and set aside while you prepare your jars.

Pack the Peppers:

  • Start by adding the measured salt, sugar, vinegar, sliced garlic, peppercorns, and cloves into clean, sterilized canning jars.
  • Gently pack the roasted pepper halves into the jars, making sure not to press them down too tightly.
  • Pour the accumulated juices from the steamed peppers into the jars, covering the peppers completely.
  • If the liquid doesn’t fully cover the peppers, add freshly boiled hot water to fill the jar, leaving at least ½ inch (1.25 cm) of headspace at the top to allow for expansion during processing.

Notes

Processing time guidelines for hot water bath or atmospheric steam canners

Style of Pack: Hot
  Process Time at Elevations of:
Jar Size 0 - 1,000 ft 1,001 – 6,000 ft Above 6,000 ft
Pints (16 oz, ~500ml) 15 min 20 min 25 min