Vetri Cooking Lab

Quick Pickled Peppers

Enjoy with Lettuce Wraps!


  • 2 red bell peppers, sliced into thin strips
  • 1 Tablespoon ginger, minced or grated
  • 2 garlic cloves, minced or grated
  • ¼ teaspoon red pepper flakes

For the brine:

  • ¾ cup water
  • ½ cup rice vinegar
  • 1 teaspoon sugar
  • 1 teaspoon salt


  1. Place bell pepper strips into a quart container or non-metallic bowl or container.
  2. Add ginger, garlic, and red pepper flakes to the red pepper slices.
  3. For the brine, place a small saucepan over medium low heat. In the saucepan or bowl, stir together the rice vinegar, water, sugar, and salt.
  4. Heat until the the sugar and salt have dissolved and the mixture is warm, but not bubbling.
  5. Pour the brine over the prepared vegetables and press down with a spoon to ensure everything is submerged. If vegetables aren’t completely submerged, add a splash of water or vinegar to cover.
  6. Let the mixture steep for 15 to 20 minutes before serving. (The longer they sit in the brine, the more flavorful they’ll be!)
  7. Serve a pinch of pickled peppers on Lettuce Wraps or enjoy right out of the container!


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