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!
Servings 20 servings
Calories 8kcal
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
