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Refrigerator Pickled Peppers Recipe
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5 from 3 votes

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.
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Main Course
Cuisine: American
Keyword: Aleppo peppers, pickled, pickling, recipe, spicy, video
Servings: 20
Calories: 27kcal

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 minced ginger
  • 2 bay leaves
  • 1 tablespoon pickling salt

Instructions

  • 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.
  • To a pan, add all remaining ingredients. Stir.
  • Heat and bring to a quick boil, then reduce heat and simmer for 2 minutes.
  • Pour the hot brine into the jar, over the peppers, and seal with a sterilized, tight lid. Cool and refrigerate.
  • 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!

Video

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

Calories: 27kcal | Carbohydrates: 5g | Sodium: 703mg | Potassium: 126mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1480IU | Vitamin C: 1.9mg | Calcium: 12mg | Iron: 0.5mg