Refrigerator Pickled Peppers
User Reviews
5.0
21 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
20 mins
-
Servings
24 servings
-
Calories
20 kcal
-
Course
Condiments
-
Cuisine
American
Refrigerator Pickled Peppers
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Spice up your meals with my homemade Refrigerator Pickled Peppers. They're easy to make and are just bursting with sweet, tart flavors.
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Ingredients
- 1 pound mini sweet peppers sliced thinly
- 2 large shallots sliced into rings
- 1 ½ cups white wine vinegar
- ½ cup water
- 5 tablespoons sugar or equivalent sugar substitute
- 3 teaspoons kosher salt
- ½ teaspoon crushed red pepper flakes
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Instructions
- Slice the mini sweet peppers and shallots into rings. Separate the shallot slices into rings.
- Combine the sliced peppers and shallots and divide them evenly between two clean pint jars.
- Add the remaining ingredients to a medium saucepan and bring the mixture to a boil. Cook until all the sugar is dissolved.
- Pour the hot mixture evenly over the peppers and shallots.
- Close jars with seals and rings.
- Allow filled jars to stand at room temperature for 24 hours. Then refrigerate for an additional 24 hours before use.
- Keeps up to one month in refrigerator.
Notes
- Start with the ½ teaspoon of red pepper flakes and adjust to your spice preference from there.
- When packing the veggies into the jars, press them down firmly. They’ll soften and settle more than you’d expect once the hot pickling liquid is added.
- And just a reminder—this is not a canning recipe. Since the jars aren’t processed in a canner, they aren’t shelf-stable. Even if you hear a little pop as they cool, that doesn’t mean they’ve formed a complete seal. These pickled peppers must be stored in the refrigerator.
- Start with the ½ teaspoon of red pepper flakes and adjust to your spice preference from there.
- When packing the veggies into the jars, press them down firmly. They’ll soften and settle more than you’d expect once the hot pickling liquid is added.
- And just a reminder—this is not a canning recipe. Since the jars aren’t processed in a canner, they aren’t shelf-stable. Even if you hear a little pop as they cool, that doesn’t mean they’ve formed a complete seal. These pickled peppers must be stored in the refrigerator.
Nutrition Information
Show Details
Serving
1
Calories
20kcal
(1%)
Carbohydrates
4g
(1%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Sodium
294mg
(12%)
Potassium
54mg
(2%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
604IU
(12%)
Vitamin C
24mg
(27%)
Calcium
3mg
(0%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24servings
Amount Per Serving
Calories 20 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 20kcal | 1% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 294mg | 12% |
| Potassium | 54mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 604IU | 12% |
| Vitamin C | 24mg | 27% |
| Calcium | 3mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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