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Peeled bell peppers in sweet-and-sour brine

Name: Peeled bell peppers in sweet-and-sour brine
Yield: 3 jars
Cuisine: Slovak
Ingredients: 1 kg Bell peppers; 70 g Granulated sugar; 1 l Water; 35 g Salt; 0.75 tsp Citric acid

Peeled bell peppers packed in hot sweet-and-sour brine with sugar, salt, and citric acid. Makes 3 jars; refrigerate and eat within 2 days.

Slovak cuisine · Translated from Slovak · October 24, 2026

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Recipe at a glance

Prep time: 30 min
Cook time: 30 min
Servings: 3 jars
Difficulty: Medium

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Peeled bell peppers preserved in sweet-and-sour brine are a simple jarred vegetable for salads, sauces, meat dishes, and sandwiches. Dip the peppers in boiling water for two minutes to loosen their skins, then pack them into jars and cover with a hot brine of water, sugar, salt, and citric acid. This brine has not been validated for pantry storage, so keep the peppers refrigerated and eat them within two days. For winter storage, freeze them after peeling.

Ingredients

Bell peppers 1 kg
Granulated sugar 70 g
Water 1 l
Salt 35 g
Citric acid 0.75 tsp

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Instructions

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Wash the peppers and remove the seeds. Immerse them in boiling water for 2 minutes, then transfer to cold water and peel.
Pack the peppers tightly into sterilized jars.
Dissolve the sugar, salt, and citric acid in the water and bring to a boil. Pour the hot brine over the peppers, cover the jars with lids, and process for 20 minutes, or 25 minutes for 3-liter jars. Let cool, then refrigerate within two hours and eat the peppers within 2 days, following the British Food Standards Agency's (FSA) guidance for prepared foods.
Peppers preserved this way are not suitable for pantry storage. Bell peppers are a low-acid vegetable, which the U.S. National Center for Home Food Preservation (NCHFP) recommends preserving only in a pressure canner or in a vinegar brine using a tested recipe. The citric acid brine in this recipe has not been validated.
Tip: Freeze the peppers for winter storage. After blanching and peeling, let them cool, arrange them in freezer bags, and place in the freezer.

Tip: Choose thick-walled, fleshy peppers for the easiest peeling. Arrange them flat in freezer bags so you can break off just as much as you need once frozen.

Nutrition facts

Approximate values per 100 g, calculated from the ingredients

Energy: 26 kcal
Protein: 0.5 g
Carbohydrates: 6.2 g
of which sugars: 5.3 g
Fat: 0.1 g
of which saturates: 0.0 g
Fiber: 1.0 g
Salt: 1.6 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Lúpané papriky zavárané na zimu v sladkokyslom náleve