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.
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 jalapeno, serrano, cubanelle, banana, mini bell, etc. 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.