Quick Refrigerator Pickled Peppers

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!

Quick Refrigerator Pickled Peppers

My garden runneth over.

Even after eating two peppers a day, I could barely  make a dent so…

Time for some lazy girl canning!

Every year when our pile of produce gets out of control I look forward to making a jar (or two… or three…) of fresh pickled peppers. I could go the traditional canning route and all, but refrigerator pickles are kind of my favorite and we devour them so fast there’s no need to get too fancy with it!

Sliced Banana Peppers and Jalapeño Peppers with Minced Red Onion and Garlic

I combined tips from two recipes and spinkled in a few random alterations to make a delicious jar of pickled banana and jalapeno peppers.  One recipe came from my Pensacola friends Steph + Bruce and the other came from The Hip Girl’s Guide to Homemaking, which has some awesome tips on fridge pickling!

The typical ratio for a standard jar of pickled peppers is 1 cup of water to 1 cup of white vinegar. But I was so excited to make them NOW (patience is a virtue I lack) that I decided to use the vinegar I had on hand. My 1 cup of vinegar consisted of 3/4 cup of rice vinegar (aka sushi vinegar) and 1/4 cup of white balsamic vinegar.  Both were pretty fragrant and wound up infusing a ton of flavor into the peppers.

Aside from the bowl-o-peppers, I added a few other flavor-enhancers into the jar: 2 large cloves of garlic (minced), 2 tsp of dried oregano, 1/4 tsp of dried dill, and 1-2 tsp of sea salt. Feel free to mix and match your favorite herbs and spices… and by all means, use up what you have on hand! Coriander seeds, mustard seeds, and celery seeds all make fantastic mix-ins! You can also cut the heat of the jalapeño peppers by adding a little sugar to the vinegar while boiling.

The entire process takes about 10 minutes to prep and just a few hours of cooling time which you get to walk away for and go about your day. Easy peasy!

Quick Refrigerator Pickled Peppers

Thinking of trying your hand at fridge pickling?
The steps are easy as 1-2-3 [ 4-5-6 ]
  1. Wash and dry a large 24-32 oz mason jar.
  2. Slice your peppers into discs, discarding the stem.
  3. Bring water and vinegar to a boil in a medium saucepan.
  4. Add peppers 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. One completely cooled, slap on the lid and pop in the fridge. That’s it!

That’s it!

You can dig in after a few hours, the next day, or even a week later!

Just make sure you keep them refrigerated because these are fridge-friendly and not pantry-friendly like traditional canning would be.

Need a printable version? Click the button below and get ready to fridge pickle some peppers!

Quick Refrigerator Pickled Peppers
5 from 4 votes
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Quick Refrigerator Pickled Peppers

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!

Course Side Dish
Cuisine American
Keyword Quick Refrigerator Pickled Peppers
Prep Time 10 minutes
Cook Time 3 minutes
Total Time 13 minutes
Servings 20 servings
Author Jenn Laughlin - Peas and Crayons

Ingredients

  • 16-24 oz mason jar
  • 10 ounces sliced peppers and red onion*
  • 1 cup white vinegar see notes
  • 1 cup water
  • 1/2 TBSP sea salt plus extra to taste
  • 2-3 cloves garlic peeled + minced
  • 2 tsp dried oregano
  • 1/4 tsp dried dill

Instructions

  1. Wash and dry a large 24-32 oz mason jar.
  2. Slice your peppers into discs, discarding the stem.
  3. Bring water and vinegar to a boil in a medium saucepan.
  4. Add peppers 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.

Recipe 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!

Hungry for more?

Try my Fridge Pickled Jalapeño Peppers next! They’re crazy delicious and equally easy to make!

Fridge Pickled Jalapeño Peppers in a large mason jar

If you get a chance to try these Quick Refrigerator Pickled Peppers, let me know! You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creations. I can’t wait to see what you whip up!

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Comments

  • Jen C.

    5 stars
    Peter Piper has nothing on these babies! Recipe comes together fast and has many applications. They taste so fresh in comparison to store brand! I added them to a sandwich, which eliminated the need for mayo and to a slice of pizza. At one point I just dipped my chips into the peppers. Seriously, don’t judge.

    • OMG I AM SO USING THESE AS A CHIP DIP! You are brilliant! Thanks so much Jen!

  • 5 stars
    Never imagined how easy these fridge pickled peppers would be to put together. I also used a mix of vinegars and they turned out great!

  • Rebecca Hubbell

    5 stars
    These are so good, my husband loves adding them to nachos!

  • Indigo

    This is such a good idea! I haaaate wasting food, but I wouldn’t have thought of pickling things myself… I’d just have eaten peppers until my stomach exploded. And omg, that plate is the best thing I’ve ever seen, haha.

  • Anna @ Newlywed, Newly Veg

    Wow– never thought pickling could be so easy! Very cool!

  • Lindsay

    5 stars
    so fabulous! i just got into canning last summer actually and I had so much fun doing it. Peppers are my hands-down favorite thing to can, but I also did some asparagus, radishes and cucumbers 🙂

  • Okay these look so great that I am going to have to make them this week!! I agree this is a wonderful idea. Really they look delicious.

  • I’ve never heard of fridge pickling! Do they taste different compared to regular pickling?

    I bet your peppers would make a mean salsa! Mmm!

  • this is awesome – why have i never thought about pickling peppers before?! (and yes, I do realize there’s that whole peter piper + his pickled peppers thing, I just never really thought about eating pickled peppers…) will be keeping this in mind. what else can you pickle!? lol

  • I always thought pickling was so intimidating, but this looks approachable. 🙂

    Peppers are my favorite nacho topping – the hotter the better!

  • that plate is too funny! Yay for the first tomato!

  • Fabulous idea, love! I hate wasting food, so I think this is great. I’ve never done any canning, but I’m a pro at freezing berries and summer fruit 😉

  • YAYYY for a tomato! I had a garden last summer and the tomatoes were such a let down for me! By the way, I love that plate. Too funny!

  • haha laughed out loud at oliver 🙂

  • Yum!!! I’m so glad they turned out! I need to try some peppers! I’ve just done carrots and cukes so far! But oh, I’m on it!

  • ahhh tomato!!! how exciting! and I’ve never had the urge to pickle anything…strangely I want to go make pasta, like now, so I have an empty jar…hmm 😉

  • You know I would never ever even dream of doing these things if it wasn’t for your blog. And hence I love you, but I hate you because I am so green and jealous of your garden.

  • cleaneatingchelsey.com

    Do you know how long these will keep in the fridge?

  • That looks delicious! J loves pickled jalapenos–my cousin’s husband (cousin-in-law?) gave us a shelf-stable jar of them last summer from his garden and it was delicious! Here’s hoping they share their bounty again this year haha 🙂

  • OMG that last shot is too funny!

  • Lindsay

    so fabulous! i just got into canning last summer actually and I had so much fun doing it. Peppers are my hands-down favorite thing to can, but I also did some asparagus, radishes and cucumbers 🙂

  • Cait's Plate

    Oh my gosh I’m DYING for those Crate n Barrel (or are they CB2?) plates! Every time I see them I want to get them!

  • well that doesn’t look so hard!

    such an easy and efficient way to use your garden grub. kudos lady!

  • That jar looks fabulous! I’ve never canned anything in my life, but this looks super easy!

  • haha laughed out loud at oliver 🙂

  • Oooh those look great! I never thought of doing that on my own.. I guess I will have to give it a try!

    I’ve moved, by the way to http://www.beyond-bananas.com !!

  • i thought of you all tonight b/c i actually marinated and grilled chicken and zuchinni….and i thought “wow, jenn would be proud.” and when i was doing the dishes i thought craaaaaaaaaaaaaaaaap – i should have taken a pic for WIAW….so this means one thing…i will just have to do this all over again! 🙂

  • YAYYY for a tomato! I had a garden last summer and the tomatoes were such a let down for me! By the way, I love that plate. Too funny!

  • Allison @ PickyEatingRD

    Nachos!!! I am a sucker for melted cheese and a little spicyness!!

  • i have no tomatoes yet!!! the anticipation is killing me!

  • Fabulous idea, love! I hate wasting food, so I think this is great. I’ve never done any canning, but I’m a pro at freezing berries and summer fruit 😉

  • Lauren @ What Lauren Likes

    how cool!! I have never tried this. I did try my own jam/apple butter thing this weekend though http://lauren-whatlaurenlikes.blogspot.com/2011/06/are-you-ready-for-this-jelly-martha.html

  • Peppers are right up Mr. A’s alley!!!! He would be so lost without them. Although I am proud that I ate my first pepper in a baked quesadilla yesterday. Go me!

    http://www.glamkittenslitterbox.com/
    Twitter: @GlamKitten88

  • Anna @ Newlywed, Newly Veg

    Wow– never thought pickling could be so easy! Very cool!

  • that plate is too funny! Yay for the first tomato!

  • Courtney B

    This makes me want to learn how to can so badly!! I’d love to have a never ending supply of salsa and yummy pickled peppers 🙂

  • Indigo

    This is such a good idea! I haaaate wasting food, but I wouldn’t have thought of pickling things myself… I’d just have eaten peppers until my stomach exploded. And omg, that plate is the best thing I’ve ever seen, haha.

  • I always thought pickling was so intimidating, but this looks approachable. 🙂

    Peppers are my favorite nacho topping – the hotter the better!

  • Haha, I LOVE YOUR OLIVER PICTURE! <3

  • How easy! I should definitely do this while the peppers are abundant 🙂 I make fridge pickles with the baby cukes all the time, yum!

  • this is awesome – why have i never thought about pickling peppers before?! (and yes, I do realize there’s that whole peter piper + his pickled peppers thing, I just never really thought about eating pickled peppers…) will be keeping this in mind. what else can you pickle!? lol

  • MMM yum I love jalapenos!
    I never knew that it’s that easy to pickle! you’re a genius! 😀

  • I’ve never heard of fridge pickling! Do they taste different compared to regular pickling?

    I bet your peppers would make a mean salsa! Mmm!

  • Okay these look so great that I am going to have to make them this week!! I agree this is a wonderful idea. Really they look delicious.

  • Yea for your tomato! This looks fabulous as always! hilarious plate! 🙂

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