Spanish Pickled Mixed Peppers with Smoked Paprika

Name: Spanish Pickled Mixed Peppers with Smoked Paprika
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: 6 servings
Cuisine: Spanish
Ingredients: 1½ lb (680 g) red bell peppers, halved lengthwise, seeds and white ribs removed, cut into ½-inch (1.25 cm) wide strips; 1½ lb (680 g) yellow bell peppers, halved lengthwise, seeds and white ribs removed, cut into ½-inch (1.25 cm) wide strips; 6 cloves (30 g) garlic cloves, peeled and halved lengthwise; ¾ cup (180 ml) white wine vinegar; ¾ cup (180 ml) water; ½ cup (120 ml) extra-virgin olive oil; 2 teaspoon (4 g) smoked paprika (pimentón); 1½ teaspoon (9 g) kosher salt; 1 teaspoon (3 g) black peppercorns; 3 whole bay leaves; 4 sprigs (8 g) fresh thyme sprigs; ¼ teaspoon (½ g) red pepper flakes (optional)

From the MyKitchenBank Kitchen

Vibrant quick-pickled peppers infused with smoked paprika, garlic, and warm spices. This Spanish-style condiment is ready to eat within hours and pairs beautifully with cured meats, cheeses, grilled fish, or served straight from the jar as a tapa. The peppers stay crisp and the pickling liquid is glossy with olive oil, fragrant with bay leaves and thyme.

Prep: 20 min
Cook: 8 min
Wait: 3 hr
Total: 3 hr 28 min
Makes: About 1 quart (4 cups) pickled peppers with brine

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Steps

Before you start

Have a clean 1-quart (or two 1-pint) glass jar ready
Gather all spices and aromatics before you start cooking
Cut peppers into uniform strips so they pickle evenly

1
Prepare the peppers and aromatics
- Halve the red and yellow bell peppers lengthwise and discard the seeds and white ribs.
- Cut each half into ½-inch (1.25 cm) wide strips and place them in a large bowl.
- Peel and halve the garlic cloves lengthwise.
- Set both aside.
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Ready when: Peppers are cut uniformly into ½-inch strips and garlic is halved
Tip: Uniform pepper strips ensure even pickling and more attractive presentation in the jar
2
Combine brine ingredients
- In a large heavy-bottomed saucepan (3-quart), combine the white wine vinegar, water, olive oil, smoked paprika, kosher salt, black peppercorns, bay leaves, thyme sprigs, and red pepper flakes if using.
- Stir well to dissolve the salt and distribute the paprika evenly.
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Ready when: All ingredients are combined and salt has dissolved
Tip: Whisk the paprika in thoroughly so it distributes evenly and doesn't settle to the bottom
3
Heat the pickling brine
- Place the saucepan over medium-high heat and bring the brine to a simmer, stirring occasionally.
- Simmer for 2 minutes so the flavors of the spices and herbs bloom.
- Do not allow it to come to a rolling boil—a gentle simmer is all you need.
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Ready when: Brine reaches a gentle simmer with small bubbles rising to the surface
Tip: Avoid boiling; too much heat can make the vinegar taste sharp and overly acidic
4
Add peppers and garlic to the brine
- Carefully add the prepared pepper strips and halved garlic cloves to the hot brine.
- Stir gently so the peppers are evenly submerged.
- The brine should return to a gentle simmer.
- Continue simmering for 3 minutes, stirring once or twice, until the peppers just begin to soften but remain crisp.
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Ready when: Peppers are slightly softened but still maintain a firm bite and vibrant color
Tip: Keep the heat at medium so the peppers cook gently without becoming limp or losing their crisp-tender texture
5
Pack the jar
- Remove the saucepan from heat and let the peppers and brine cool for 2 minutes.
- Carefully transfer the peppers and garlic to your clean glass jar(s), layering them evenly.
- Pour the hot brine over the peppers, filling to ½ inch (1.25 cm) from the top, making sure the peppers are fully covered.
- Distribute the bay leaves and thyme sprigs evenly among the peppers.
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Ready when: Peppers are packed into the jar and fully submerged in hot brine
Tip: Let the brine cool slightly before pouring to avoid shocking the cold jar; keep peppers submerged to prevent mold
6
Cool and infuse
- Place the jar on a clean counter and allow it to cool to room temperature, uncovered, about 1 to 2 hours.
- Once cooled, cover the jar tightly with a lid.
- Refrigerate the peppers for at least 3 hours (preferably overnight) before serving.
- The flavors will continue to develop and deepen during this time.
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Ready when: Peppers are fully cooled and have developed a rich, unified flavor
Tip: Overnight infusion yields the best flavor; you can serve after 3 hours, but 24 hours is ideal

Good to know

Tips

Smoked paprika is essential for authentic Spanish flavor—don't skip it or substitute with regular paprika without losing the smoky character
For a spicier version, add up to ½ teaspoon red pepper flakes or include one sliced fresh jalapeño in the jar
Serve alongside cured meats (jamón, chorizo), aged cheeses, crusty bread, and olives for a traditional Spanish tapa board
The cooled brine can be reused once: after finishing the peppers, strain it, add fresh peppers and garlic, simmer, and pickle again for a second, milder batch

Make ahead

These pickles improve with time. Prepare up to 2 weeks in advance and store in the refrigerator. Flavors are best after 24 hours and will continue to develop over 1–2 weeks.

Storage & reheating

Room temperature (before opening): Up to 5 days in a cool pantry. Refrigerator (after opening or for best longevity): Up to 3 weeks in an airtight glass jar. Freezer: Not recommended—the texture will become mushy upon thawing. To serve, spoon peppers and a little brine into a small dish and bring to room temperature for 10 minutes for optimal flavor.

Substitutions

white wine vinegar → Red wine vinegar or apple cider vinegar. Red wine vinegar brings a slightly deeper flavor; apple cider vinegar adds a subtle sweetness. Use the same amount.
smoked paprika (pimentón) → Sweet paprika or hot paprika. Sweet paprika lacks the smoky note but is milder; hot paprika adds heat instead. Use 2 teaspoons either way.
red pepper flakes → A dried chili pepper (such as guajillo or ancho), crumbled. Adds depth and complexity. Use 1 small dried pepper, seeded and crumbled, for similar heat and flavor.
fresh thyme sprigs → Oregano or marjoram. Oregano brings a more Mediterranean tang; marjoram is milder and slightly sweet. Use the same amount.