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16 September 2016

A quick recipe for making pickled peppers that you can keep in your refrigerator for months. They’re perfect for topping sandwiches, tacos, tossing onto pizzas, or munching right out of the jar.

By now your garden is going INSANE, isn’t it? If you have a garden. We do, as you know I’ve mentioned about a thousand timesby now and I hope you’re not sick of me going ON and ON about it. I can’t help it! I love my peppers and tomatoes!

But yeah, if you’re like me, you have peppers coming out of your ears and you don’t know what to do with them all. I think I do more than most people do – obsession, anyone? – but even after all of the hot sauce recipes, salsa recipes, stuffed chili pepper recipes, dehydrating peppers and chili pepper recipes in general, we STILL have a load of chili peppers.

What else haven’t we done this year, yet?

PICKLING!

Yes, today we’re making pickled peppers and I’m going to show you how easy it truly is. There is even a quick video at the bottom of the post, so be sure to check that out.

Here is a shot of just SOME of the chili peppers wwe harvested recently. Yeah, we have a LOT.

Refrigerator Pickled Peppers – Recipe

Pickling Chili Peppers

This particular preserving recipe will keep your peppers a few months in the fridge, hence the name – Refrigerator Pickled Peppers. I’m foregoing the traditional waterbath method of preserving this time because I know that we’re going to eat them right away and they won’t last more than a couple months anyway.

If we wanted to keep them longer, I would have processed the jar in a boiling waterbath for several minutes and allowed them to seal, then would keep them in the dark pantry to open up during the cold winter months. But not these babies!

I’ll let them sit a week or two before opening them, letting the pickling juices permeate the peppers.

I go crazy for pickled peppers. We used to buy pickled jalapeno peppers all the time when we first got married. We would always have a jar in the fridge, but I could never find anything other than pickled jalapenos.

Not a HUGE deal because of my well known #JalapenoObsession, but it is certainly nice to have other pickled peppers.

What Can I Do With My Pickled Peppers?

Use pickled peppers to add some zip and zing to any number of foods. Add them as a topping for nachos and tacos, pizza, burgers and hot dogs, sandwiches, so much more!

They’re an excellent go-to for extra flavor. Toss them onto your sandwiches. Bake them into your pizzas. Pop them over tacos. Think of dishes like sweet and sour chicken. Heck, eat them right out of the jar.

Making Refrigerator Pickled Peppers – The Recipe Method

The process of making pickled peppers is fairly straightforward. You’ll clean and dry your peppers. You can keep them whole, but I like to slice them into rings to fit more into the jars. If you keep them whole, poke holes into them so the brine can get in. Sterilize your jars and lids.

A popular method for this is to run them through the dishwasher. The hot water will sterilize them. Bring your brine solution to a boil and simmer about 20 minutes or so. A very basic brine is vinegar and salt, but you have PLENTY of room for additional flavoring elements.

See this post – Pickling Spices for Pickled Peppers. The choice is yours.

Fill the jar with your peppers and pour the hot brine over them, leaving a bit of headspace. Screw on the lids. At this point, you can process them in your hot waterbath (if doing) or let them cool and pop them into the refrigerator.

You’re good to go! Enjoy your pickled peppers!

How Long Do Pickled Peppers Last in the Refrigerator?

This will last you several weeks in the refrigerator or longer.

This may seem like a lot of peppers, but if you have a decent sized garden like we do, you’ll achieve a yield like this regularly, so it is good to have a few different ways to preserve your chili peppers.

You can also process your pickled peppers in sterilized jars to keep them for much longer.

Refrigerator Pickled Peppers – Recipe

Learn More – How to Pickle Chili Peppers.

Additional Resources for Pickling Your Chili Peppers

Additional Resources for Preserving Chili Peppers

Related Pickled Chili Pepper Recipes

If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.

Refrigerator Pickled Peppers – Recipe
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 
A quick recipe for making pickled peppers that you can keep in your refrigerator for months. They're perfect for topping sandwiches, tacos, tossing onto pizzas, or munching right out of the jar.
Course: Main Course
Cuisine: American
Keyword: Aleppo peppers, pickled, pickling, recipe, spicy, video
Servings: 20
Calories: 27 kcal
Ingredients
  • 3-4 cups chili peppers you can use any type of pepper here. The amount will vary depending on how you chop them.
  • 2 cups white vinegar
  • 4 garlic cloves chopped
  • 3 tablespoons black peppercorns
  • teaspoon cardamom seeds
  • 1 tablespoon ginger
  • 2 bay leaves
  • 2 tablespoons pickling salt
Instructions
  1. Wash and dry the chili peppers. Cut the large ones up into small chunks or slice them into rings. Any small peppers you can leave whole, but poke holes in them to the pickling solution can enter the peppers. Pack them all into a sterilized quart jar.
  2. To a pan, add all remaining ingredients. Stir.
  3. Heat and bring to a quick boil, then reduce heat and simmer about 20 minutes.
  4. Pour the hot brine into the jar, over the peppers, and seal with a sterilized, tight lid. Cool and refrigerate.
  5. Let the peppers sit a week or two before using so they can get nicely pickled, though they are fine to eat right away. It is best to wait!

Recipe Video

Recipe Notes

NOTE: These pickled peppers will last a few months this way. You can also process these pickled peppers in a hot water bath using proper procedures in order to keep them longer. Learn more about preserving peppers here.

Also, if you'd like to learn more about preserving chili peppers, check out our downloadable cookbook - Preserving Chili Peppers.

Nutrition Facts
Refrigerator Pickled Peppers – Recipe
Amount Per Serving
Calories 27
% Daily Value*
Sodium 703mg 29%
Potassium 126mg 4%
Total Carbohydrates 5g 2%
Dietary Fiber 1g 4%
Sugars 2g
Vitamin A 29.6%
Vitamin C 2.3%
Calcium 1.2%
Iron 2.7%
* Percent Daily Values are based on a 2000 calorie diet.

6 comments

  1. I’m definitely going to give these a try! Thank you so much for sharing – I love pickled peppers and haven’t made them in so long.

    REPLY: You are welcome, Billy! — Mike from Chili Pepper Madness.

  2. Hi! Your “Refrigerated Pickled Peppers” calls for 1 tablespoon ginger, but the accompanying video doesn’t show it…it shows ground mustard. Is it ok to swap in the mustard? Thanks.

    REPLY: Nadine, absolutely. You can swap in/out many ingredients for this type of recipe. — Mike from Chili Pepper Madness.

  3. Great recipe, thank you! I’ve used slightly less cardamom pods and added some sugar to balance the flavour.

  4. Well, Leo, a lot of people like pickled foods…. including peppers. If you don’t, you can just not pickle your peppers. 🙂

  5. Well I made some jars of them yesterday with my abundant Chili’s. I can’t comment on the taste yet. But they look gorgeous,So if they aren’t good to eat at least I can look at them.

  6. Hi, unfortunately, I have to disagree here with the recipe. If people wanted pickled peppers, then they could go to the store and buy them. What do you get? Take a glass of vinegar and drink it. No Flavor. Remember, a jalapeno tastes like a green pepper with heat and a serrano has a smoky flavor, just to name a few. Pickling takes away the original flavors. I agree, that some, maybe a splash, of vinegar is needed. Vinegar is used for preservation but should not be used for flavor. I have had peppers in jars for years with just a splash. What happens is that the different peppers transfer their heat to each other. They remain crispy and do not “sog” out. By mixing different peppers in the same jar, you can get a multitude of flavors. The serrano’s remain smoky and the heats make everyone in the jar, nice and cozy while getting hotter. A splash of vinegar then fill will water. The water keeps them crispy while the vinegar preserves. Most of us love the flavors of the peppers themselves, this ensures that the flavors of the jalapeno, serrano or even the habanero remain. Any more vinegar, destroys that. The pepper then becomes a standard off the shelf pepper jar, not worth anything. I have 22 pepper plants growing. From Serranos, Jalapenos, Bird’s Eye, Chile Tepin, Ancho, Ghost, 7-Pot, Tabasco, Scorpion, and a few others. I will not destroy their flavor with vinegar.

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