Easy Pickled sweet peppers

Italian Sweet Pepper Pickles

Picture an Italian antipasto board overflowing with prosciutto, salami, salty olives, fresh mozzarella, and rustic artisanal breads with olive oil.   For me it just does not get much better than that, unless you add a delicious Italian Sweet Pepper Pickle to the mix. Just the sight of a beautifully prepared antipasto platter is enough to change the mood of an entire evening, enticing you to the table for a shared meal of pure  indulgence and fun with family and friends. So pull out your favourite board, invite a few friends around and get creative.

Sweet peppers Shades of Cinnamon

My Italian sweet pepper pickle is a recipe that has evolved over the years.  I have always made a simple red and yellow pepper pickle by slicing the peppers up into thin strips, cooking them on the stove in a litle white wine vinegar,  adding a teaspoon of sugar and a dash of salt, and slowly sauteeing them until  soft. Once they are cooked I add a tablespoon or two of balsamic vinegar, and cook a further few minutes until  the syrup is dark, sweet and thick.  Although this is still one of my favourite versions, the recipe I am giving you today is more traditional.

italian pepper pickle

There are only two things  to remember when making these Italian Sweet Pepper Pickles.

  •  As in all pickling, use the freshest produce.  Its no good using those wrinkled old peppers that are about to be thrown out, because your end product will just be a mushy mess.  You want your peppers to be  crisp and as fresh as possible so that when they are cooked they still have all their beautiful vibrant colour.
  • Always sterilize your pickling jar by immersing in a pot of boiling water on the stove, and never reuse old rusted lids if using a metal lid.  I like to use pickling jars with a rubber seal, they are cheap and the seal works like a charm.

Italian sweet pepper pickle

I use marinated artichokes from a jar to add to these peppers, as they are soft and tender and working with artichokes is just plain hard work as far as I am concerned.  There are so many varieties of marinated artichokes, I am sure you will be able to find one that you like.  If you live in South Africa, I suggest the Woolworths brand, they are even delicious on their own.  Adding the capers or caper berries adds a new dimension to this recipe which I am sure you will love.

If you haven’t already tried my Sweet and Sour Bread and Butter Pickle, I think you should, its a great pickle to have in the fridge as it goes so well with meat, on sandwiches, or with a cheese board.  Get the recipe here.


5 from 3 votes
Sweet peppers Shades of Cinnamon
Italian Sweet Pepper Pickles
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

A delicious pickle to serve with cheese boards and meat

Course: Appetizer
Cuisine: Italian
Servings: 6
Author: Shades of Cinnamon
  • 3 sweet red peppers
  • 3 orange/yellow peppers
  • 2 pickled artichokes from a jar
  • 1 clove garlic, peeled and left whole
  • 2 tsp capers or caper berries
  • salt to taste
  • 1/2 tsp black peppercorns
  • enough white wine vinegar to partially cover the peppers
  • 2 tsp sugar
  • 1 tsp salt
  1. Deseed and slice the peppers

  2. Place peppers in a saucepan with enough white wine vinegar to partially cover them and gently saute until soft. Sprinkle sugar and salt on the peppers and keep a watch over the pan so that they do not burn. Once the vinegar has reduced by half and peppers are soft remove from the heat and allow to cool. The vinegar will be thickened slightly and sweetened by the sugar.

  3. Chop one or two pickled artichokes and place in a bowl

  4. Add the cooled peppers and vinegar, add the whole garlic clove and black peppercorns and toss to combine.

  5. Place in sterilized jars and refrigerate.  These will keep in the fridge for a few months.

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  • Reply Veronique April 27, 2017 at 6:05 PM

    I love these colors. This looks so appealing I am going to try and attempt it with my next cheese plate

  • Reply Eric April 28, 2017 at 7:18 PM

    Delicious pickle with cheese and biscuits and ice cold Glass of Chenin Blanc.

  • Reply ratna April 29, 2017 at 5:53 AM

    Pickles are huge in my family. These look delicious. I have never worked with artichokes before. I might just start it here.

  • Reply Jen April 29, 2017 at 3:54 PM

    I’ve tasted these and they are so good. Please make some more for me.

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