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Quick Refrigerator Pickled Peppers
5 from 105 votes

Quick Refrigerator Pickled Peppers

Quick Refrigerator Pickled Peppers combine fresh sliced peppers with a vinegar-water brine infused with garlic, oregano, and dill, allowing for a tangy, crisp pickle with an optional crunchy red onion addition. The brief simmering and refrigeration create a bright and piquant condiment that can be enjoyed within an hour for al-dente texture or after a day for softer, marinated flavor. The recipe offers flexibility in pepper variety, herbs, and vinegar choice.

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

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

    Cup of Yum
  1. Wash and dry a large mason jar.
  2. Slice your peppers into discs, discarding the stem. If adding optional onion to the mix (I love the flavor!) peel and dice/slice onion.
  3. Bring water and vinegar to a boil in a medium saucepan.
  4. Add peppers, optional onion, and spices.
  5. Reduce heat to lowest setting and simmer for about a minute before removing from heat.
  6. Allow to cool (approx. 10 minutes or so) then pour into your mason jar.
  7. 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

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%)

Nutrition Facts

Serving: 20 servings

Amount Per Serving

Calories 8

% 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.