Quick Refrigerator Pickled Peppers
User Reviews
5
Quick Refrigerator Pickled Peppers
Description
This pickled peppers recipe uses thinly sliced jalapeño, banana peppers, and optionally red onion combined with a boiling mixture of white vinegar, water, salt, garlic, oregano, and dill. The simmer briefly softens the peppers slightly before transferring them to a jar to cool and chill in the refrigerator. The acidic marinade preserves the peppers, producing a crisp yet tender tangy vegetable with herbal notes.
Flavor and texture can be adjusted through pepper type and vinegar selection—white wine, white balsamic, apple cider, or rice vinegar work well. The addition of garlic and herbs adds aromatic complexity. After about 30-60 minutes, the peppers are crunchy and bright, and after 24 hours they mellow and soften while developing depth.
The pickles can complement sandwiches, salads, or be eaten alone as a spicy and sour snack. This small-batch method makes a quick, easy pickle without long fermentation, suited to refashioning leftover peppers or enhancing fresh produce.
Variations can include different herbs or spices such as coriander seeds to tweak flavor. The recipe yields roughly one 16 oz jar, with scalability possible by adjusting ingredients proportionally.
Ingredients
- 16 or 24 oz mason jar
- 10 ounces pepper and red onion, sliced
- 1 cup white vinegar see notes
- 1 cup water
- ½ TBSP salt plus extra to taste, sea salt
- 2-3 cloves garlic peeled + minced
- 2 tsp oregano dried
- ¼ tsp dill dried
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
- Use a mix of peppers such as jalapeño and banana for varied heat and flavor; add red onion for sweetness and crunch.
- Choose your vinegar type based on preferred acidity and flavor: white wine, white balsamic, apple cider, or rice vinegar all work well.
- The pickles develop crunch within an hour but improve in flavor and soften if refrigerated for 24 hours.
- This recipe yields enough pickles for a 16 oz mason jar; adjust ingredient amounts to fit larger jars if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20servings
Amount Per Serving
Calories 8 kcal
% Daily Value*
| Calories | 8kcal | 0% |
| Carbohydrates | 1g | 0% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 177mg | 7% |
| Sugar | 1g | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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