Quick Refrigerator Pickled Peppers

Name: Quick Refrigerator Pickled Peppers
Prep time: 10 min
Cook time: 3 min
Total time: 13 min
Yield: 20 servings
Ingredients: 16 or 24 oz mason jar; 10 ounces sliced peppers; 1 cup white vinegar; 1 cup water; ½ TBSP sea salt; 2-3 cloves garlic; 2 tsp dried oregano; ¼ tsp dried dill

User Reviews

5.0

105 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
13 mins
Servings
20 servings
Calories
8 kcal
Course
Side Dish
Cuisine
American

Quick Refrigerator Pickled Peppers

Reese Morris

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Quick Refrigerator Pickled Peppers are a total lifesaver when you need to use up a crisper full or garden full of veggies! This pickled pepper recipe is quick, easy, and totally delicious!

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Ingredients

Servings

16 or 24 oz mason jar
10 ounces sliced peppers and red onion*
1 cup white vinegar see notes
1 cup water
½ TBSP sea salt plus extra to taste
2-3 cloves garlic peeled + minced
2 tsp dried oregano
¼ tsp dried dill

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Instructions

Wash and dry a large mason jar.
Slice your peppers into discs, discarding the stem. If adding optional onion to the mix (I love the flavor!) peel and dice/slice onion.
Bring water and vinegar to a boil in a medium saucepan.
Add peppers, optional onion, and spices.
Reduce heat to lowest setting and simmer for about a minute before removing from heat.
Allow to cool (approx. 10 minutes or so) then pour into your mason jar.
Once completely cooled, slap on the lid and pop in the fridge. That's it! You can dive in while they're al-dente in 30-60 minutes if you'd like (I love their fresh crunch) or give them a good 24 hours or so to soften up a bit and marinate in the seasoned vinegar.

Notes

* I used a mixture of spicy jalapeño peppers, sweet banana peppers, and chopped red onion.
Feel free to mix and match your favorite herbs and spices... and by all means, use up what you have on hand! Whole coriander seeds are also a popular addition!
I love using white wine vinegar, white balsamic vinegar, apple cider vinegar, or rice vinegar for mine! All are great options and you can mix and match too.
The recipe above made enough for a 16 oz mason jar but a larger jar works if that's all you have handy. In the photos I used two 12 oz jars and gifted the second to my neighbor!
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!