These pickled peppers are so easy and delicious, you’ll always want to have a jar in your fridge! Use them on salads, sandwiches and they are wonderful on an cheese board!
Last week my grocery store had those bags of mini sweet peppers on sale, buy one get one for a penny. Of course, I came home with 4 bags and no idea what to do with them!
They languished in my fridge for a few days until I decided I’d better figure out what to do!
Then it hit me … Peter Piper Picked a Peck of Pickled Peppers! I’d pickle them.
Since it was a bazillion degrees outside and the thought of getting out the big canning pot was more than I could bear, I did my most favorite type of pickling – quick pickles – also known as refrigerator pickles.
Ingredients to Make Quick Pickled Peppers
The beauty of quick pickles is that they are so versatile. You can make them as simple or as complex as you’d like. Since I had never made quick pickled peppers before, I decided to keep it simple.
- Vinegar – I used a rice vinegar for it’s delicate flavor, you could use white, white wine, or apple cider.
- Water – I use filtered tap water.
- Sugar – I use less processed cane sugar, but white will be fine.
- Salt – use kosher or pickling salt, regular table salt has additives in it.
How to Make Refrigerator Pickled Peppers
Begin by washing the jar or jars that you are going to use.
Thinly slice the sweet peppers. I used all sweet peppers, but you could use hot peppers or a mix of sweet and hot. Pack the peppers firmly in the jar.
In a small sauce pan, heat the vinegar, water, sugar and salt over medium heat until it comes to a boil. Stirring often to dissolve the sugar and salt.
Pour the warm brine over the peppers. Let the peppers cool to room temperature, then put a lid on them and store in the fridge. They should keep for 2 to 3 months, but believe me, they won’t last that long!
These Sweet Pickled Peppers are the Best!
Oh my gosh, these are so good! I’ve already made 2 more jars. We have been having them on a salad almost every day. I even scooped some out for a quick nibble, while I was looking for something else in the fridge!
These are very basic, just letting the flavor of the peppers to shine through.
You can easily add some variations:
- Garlic Cloves – whole, smashed or sliced
- Fresh Ginger – peeled and sliced thinly.
- Pickling Spices – like turmeric, dill, peppercorns, or fennel seeds.
- Fresh Herbs – thyme, dill, oregano, or rosemary would all be great.
- Dried Herbs – thyme, dill, oregano, or rosemary.
- Peppers – use hot or a combination of hot and sweet.
Once you start doing quick pickles, it’s hard to stop! They are so easy and so good.
More Easy Quick Pickles:
Quick Pickled Radishes – these have a strong aroma when you open the jar, but just wait till you taste how good they are!
Winey Asparagus Pickles – these asparagus pickles are the best!
Refrigerator Bread and Butter Pickles – a must for a cheese board or appetizer tray!
Quick Pickled Onions – I don’t like raw onions, so I use these in any recipe that calls for raw onions!
Thai Pickled Cabbage – delicious on top of stir fries or fried rice!
For even more recipes, be sure and follow my Canning And Preserving Board on Pinterest.
Quick Pickled Peppers
- 1 1/2 cup sweet peppers thinly sliced
- 1 1/2 cups rice vinegar
- 1/2 cup water
- 2 tbsp sugar
- 1 teaspoon salt kosher or pickling
- Wash and dry the jar(s) that you plan on using.
- Thinly slice the peppers and pack them into the jar.
- Combine the vinegar, water, sugar and salt in a small saucepan. Bring to a boil, over medium heat, stirring until the sugar and salt dissolve.
- Pour the warm vinegar over the peppers.
- Let cool to room temperature then put a lid on them and store in the refrigerator.