A simple and naturally flavored homemade refrigerator peppers recipe featuring fresh peppers, salt, and vinegar. Stored in the refrigerator, these peppers are a great addition to salads, bowls, pizzas, wraps, and sandwiches.
Peter Piper picked a peck of pickled peppers;
A peck of pickled peppers Peter Piper picked;
If Peter Piper picked a peck of pickled peppers,
Where’s the peck of pickled peppers Peter Piper picked?
MF
Ha! I’ve always enjoyed this zany tongue twister. Not only is it a lot of fun, but Peter certainly had a whole lot of pickled peppers!! If you have a bunch of peppers – any kind and any color – I highly recommend you slice them up and make this simple recipe.
These Quick and Easy Pickled Peppers are extremely easy to make, use minimal ingredients, and can be used in a variety of recipes. Much like Peter Piper, you can use any kind of pepper you can get your hands on.
This includes Jalapeño, Serrano, Cubanelle, Banana, Anaheim, Poblano, Pimento Peppers, Pepperoncini, sweet Bell and mini bell, and more!
They can be any colored small to medium-sized peppers. To keep your colors true, I recommend using one color group per jar.
The remaining ingredients used to make these Quick and Easy Pickled Peppers are pantry staples – vinegar, sugar, salt, garlic, and crushed red pepper.
Wash the peppers in fresh water, then slice peppers cross-wise to form small rings. Transfer them to sterilized pint-size jars, along with a smashed clove of garlic.
For less spicy pepper rings, use a paring knife to remove the jalapeño membranes and seeds before slicing. To add some heat to mild sweet peppers, consider adding crushed red pepper flakes for a hint of heat.
You can use white distilled vinegar, rice vinegar, or apple cider vinegar.
Your salt should not contain any additives, anti-caking agents, or fillers – good choices include pickling salt, kosher salt, or pure sea salt. Since the course varies slightly, you may want to taste the brine to see if you prefer to add more salt. I purposely use less salt.
To make these Quick and Easy Pickled Peppers, combine the vinegar, water, sugar, and salt in a non-reactive pot and bring to a boil. Pour the hot solution over the pepper rings.
Cover the jars with sealing lids and secure with corresponding canning rings. Turn the jars upside down for fifteen minutes. Turn the jars right-side up and allow to cool to room temperature.
If the seals are good, label and date the jars so you know when you prepared your peppers. Store the sealed peppers in the refrigerator for up to three months. If the jars did not seal properly, store the peppers in air-tight jars or containers in the refrigerator for up to four weeks. You can also process these pickles for pantry storage.
Proper Canning Seal: You’ll know the seal is successful if there is no give on the lid. If you can press down and feel the sealing lid give or move or hear it popping as you press down, the jar did not get a good seal and must be refrigerated.
If you’d like to store in the pantry, process the sealed peppers in boiling water bath for 15 minutes if you live in altitude below 6000 feet or 20 minutes if you’re above 6000 feet.
This recipe makes about 2 pint-sized jars of packed pepper rings, but it really depends on how small or large your peppers are and the shape and size of your jar.
I hope you enjoy this Quick and Easy Pickled Peppers as much as I do.
I would love to see your results! Please leave a comment and rate it down below, tag a picture @pebblesandtoast and #pebblesandtoast on Instagram, Twitter, and Facebook! Enjoy!!
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Ingredients
- 1 pound small peppers, sliced into rings*
- 1½ cups white or rice vinegar
- 1½ cups water
- 1½ tsp pure, kosher, or pickling salt**
- 3 Tbsp raw sugar or maple syrup
- 2 cloves garlic, peeled and smashed
- ½ tsp red pepper flakes (optional)
- 2 pint-size jars (or 1 quart-size jar)
Instructions
- Rinse the peppers well with fresh water. Slice the peppers cross-wise to form small rings.*
- In a large non-reactive saucepan, combine the white vinegar, water, sugar, and salt over high heat until boiling. Turn off heat.
- Meanwhile, transfer the peppers to 2 sterilized pint-size jars. Add 1 smashed clove of garlic and ¼ tsp red pepper flakes (if using) to each jar.
- Pour the hot water-vinegar solution over the peppers, leaving ¼-inch space from the rim of the jar.
- Cover the jars with sealing lids and secure with the corresponding canning rings. Turn the jars upside down for 15 minutes. (This helps release any trapped air bubbles and helps seal the lids.)
- Turn the jars right-side up and allow to continue cooling to room temperature.** If the seals are good, label/date and store the sealed peppers in the refrigerator for up to 3 months.** If the jars did not seal properly, store the peppers in air-tight jars or containers in the refrigerator for up to 4 weeks or process for pantry storage (see Notes).**
Notes
* Use any kind of pepper you can get your hands on. This may include Jalapeño, Serrano, Cubanelle, Banana, Anaheim, Poblano, Pimento Peppers, Pepperoncini, sweet Bell and mini bell, and more! They can be any colored small to medium peppers. To keep your colors true, I recommend using one color group per jar. For less spicy peppers, use a paring knife to remove the jalapeño membranes and seeds before slicing. I like adding crushed red pepper flakes to sweet peppers for a hint of heat.
** Your salt should not contain any additives, anti-caking agents, or fillers – good choices include pickling salt, kosher salt, or pure sea salt. Since the course varies slightly, you may want to taste the brine to see if you prefer to add more salt. I purposely use less salt.
*** Proper Canning Seal: You’ll know the seal is successful if there is no give on the lid. If you can press down and feel the sealing lid give or move or hear it popping as you press down, the jar did not get a good seal and must be refrigerated.
*** If you’d like to store in the pantry, process the sealed peppers in boiling water bath for 15 minutes if you live in altitude below 6000 feet or 20 minutes if above 6000 feet.
This recipe makes about 2 pint-sized jars of packed pepper rings, but it really depends on how small or large your peppers are and the shape and size of your jar.
Quick and Easy Pickled Peppers
Equipment
- 2 pint-size jars (or 1 quart-size jar)
- stovetop
Ingredients
- 1 pound small peppers washed and sliced into rings*
- 1½ cups white or rice vinegar
- 1½ cups water
- 1½ tsp pure, kosher, or pickling salt**
- 3 Tbsp raw sugar or maple syrup
- 2 cloves garlic peeled and smashed
- ½ tsp red pepper flakes optional
Instructions
- Rinse the peppers well with fresh water. Slice the peppers cross-wise to form small rings.*
- In a large non-reactive saucepan, combine the white vinegar, water, sugar, and salt over high heat until boiling. Turn off heat.
- Meanwhile, transfer the peppers to 2 sterilized pint-size jars. Add 1 smashed clove of garlic and ¼ tsp red pepper flakes (if using) to each jar.
- Pour the hot water-vinegar solution over the peppers, leaving ¼-inch space from the rim of the jar.
- Cover the jars with sealing lids and secure with the corresponding canning rings. Turn the jars upside down for 15 minutes. (This helps release any trapped air bubbles and helps seal the lids.)
- Turn the jars right-side up and allow to continue cooling to room temperature.** If the seals are good, label/date and store the sealed peppers in the refrigerator for up to 3 months.** If the jars did not seal properly, store the peppers in air-tight jars or containers in the refrigerator for up to 4 weeks or process for pantry storage (see Notes).**
Notes
*** If you’d like to store in the pantry, process the sealed peppers in boiling water bath for 15 minutes if you live in altitude below 6000 feet or 20 minutes if above 6000 feet. This recipe makes about 2 pint-sized jars of packed pepper rings, but it really depends on how small or large your peppers are and the shape and size of your jar.