Refrigerator Pickled Peppers – Recipe

Refrigerator Pickled Peppers – Recipe

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
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 20
Calories 27 kcal


  • 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


  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 703mg29%
Potassium 126mg4%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 2g2%
Vitamin A 1480IU30%
Vitamin C 1.9mg2%
Calcium 12mg1%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.