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Quick Refrigerator Pickled Peppers

Name: Quick Refrigerator Pickled Peppers
Prep time: 10 min
Cook time: 3 min
Total time: 13 min
Ingredients: 16 or 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

Published: June 26, 2011Updated: August 9, 2022Author: Jenn Laughlin

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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!

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

Quick Refrigerator Pickled Peppers

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!

Thinking of trying your hand at fridge pickling?

The steps are easy as 1-2-3 [ 4-5-6 ]

Wash and dry a large mason jar.
Slice or chop onions (optional but tasty!) and slice your peppers into discs, discarding the stem.
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. 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 PRINT button below and get ready to fridge pickle some peppers!

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!

5 from 33 votes

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Course: Side Dish

Cuisine: American

Keyword: Quick Refrigerator Pickled Peppers

Prep Time: 10

Cook Time: 3

Total Time: 13

Servings: servings

Author: Jenn Laughlin – Peas and Crayons

Ingredients

16 or 24 oz mason jar
10 ounces sliced peppers and red onion*
1 cup white vinegar see notes
1 cup water
½ TBSP sea salt plus extra to taste
2-3 cloves garlic peeled + minced
2 tsp dried oregano
¼ tsp dried dill

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

* 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!

Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!

Nutrition

Calories: 8kcal, Carbohydrates: 1g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Sodium: 177mg, Sugar: 1g, Iron: 1mg

Did you make this recipe?I want to see! Tag @peasandcrayons on Instagram and Facebook!

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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About The Author:

Jenn Laughlin

Hi! I’m Jenn and I’m here to help you eat your veggies! It'll be fun, painless, and pretty darn delicious as I teach you to plan your meals around fresh, seasonal produce with a little help from healthy freezer and pantry staples.

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