Refrigerator Pickled Peppers
User Reviews
5
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Prep Time
15 mins
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Cook Time
5 mins
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Total Time
20 mins
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Servings
24 servings
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Calories
20 kcal
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Course
Condiments
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Cuisine
American
Refrigerator Pickled Peppers
Description
Refrigerator Pickled Peppers involves thinly slicing sweet mini peppers and large shallots, packing them into clean pint jars, then covering with a hot pickling liquid made from white wine vinegar, water, sugar, kosher salt, and crushed red pepper flakes boiled until sugar dissolves. The jars are sealed and left at room temperature for 24 hours, then refrigerated for another 24 hours before use. This no-canning method relies on refrigeration for preservation and yields pickled vegetables with a sharp, sweet-tart flavor and a hint of heat from the pepper flakes.
The pickles retain some crunch due to the relatively quick pickling time. Pressing down the vegetables firmly when packing helps ensure a good brine distribution and texture. The recipe notes that even with a pop when cooling, these jars do not have a processed shelf-stable seal and must be kept in the fridge for up to one month.
This approach provides an accessible way to add bright, crisp pickled peppers and shallots to salads, sandwiches, or as a flavorful topping without traditional canning.
Ingredients
- 1 pound sweet pepper sliced thinly, mini
- 2 shallot sliced into rings, large
- 1 ½ cups white wine vinegar
- ½ cup water
- 5 tablespoons sugar or equivalent sugar substitute
- 3 teaspoons kosher salt
- ½ teaspoon red pepper flakes crushed
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
- Begin with ½ teaspoon of crushed red pepper flakes and adjust to achieve your preferred spice level.
- Press the peppers and shallots firmly into the jars to maximize brine coverage and maintain texture.
- This is a refrigerator pickling method, not shelf-stable canning; always store the jars in the refrigerator.
- The pickled vegetables keep best for up to one month when refrigerated.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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