Easy Refrigerator Pickled Pepper Recipe
Enjoy this recipe for quick and easy refrigerator pickled peppers, using any type of pepper you want to pickle! No canning necessary! Though you could can this recipe if you desire. Reminiscent of classic pepperoncinis, these pickled peppers are delectably tangy, just a tad sweet, and as spicy as you'd like to make them.
Servings: 1 quart jar
Ingredients
- Peppers of choice
- 1 cup Filtered water
- 1 cup White vinegar
- 1 tbsp Sea salt, kosher or pickling
- 1 tbsp Sugar
- Fresh dill, a few sprigs (small handful)
- 2-3 cloves Fresh garlic, light crushed
- Peppercorns, to taste (about a dozen per jar)
- 1 pinch celery seed
- 1 grape, horseradish, oak or black tea leaf (optional, to preserve maximum pepper crunch)
Instructions
- Add the fresh dill, cloves of crushed garlic, celery seed and peppercorns to the bottom of a jar (and an optional grape, horseradish, black tea or oak leaves for extra crunch).
- Prepare the brine by adding the vinegar, water, sugar, and salt in a saucepan on the stovetop. Heat until the sugar and salt dissolve, but then allow the brine to cool slightly before adding to peppers.
- Wash the peppers. Poke each pepper with a sharp knife in a couple places to allow the brine to penetrate the peppers.
- Carefully pack the peppers into the jar, trying to fit as many as possible inside.
- Pour the brine over the top of the peppers until they are completely submerged. Top off with more brine or vinegar if settling occurs.
- Add a lid to the jar and refrigerate for 2 to 3 weeks before enjoying. Use within 6 months for best quality and flavor.
Notes
CANNING: If you intend to hot-bath or pressure can this pickled pepper recipe, increase the vinegar-to-water ratio than what is listed above. For food safety, adjust the recipe to be about 3 times the amount of vinegar to water. For example, 1.5 cups of vinegar and 1/2 cup of water instead of 1:1.