Easy Refrigerator Pickled Peppers
These easy refrigerator pickled peppers are made with a simple vinegar brine, garlic and pickling spice for a tangy, nostalgic flavor. No canning equipment required!
Equipment
- 1 sauerkraut pounder optional, but it makes it easier to stuff the jars
- 1 wide mouth funnel optional, but it makes it easier to add liquid to the jars
Ingredients
- 3 lbs of peppers. You can use jalapeños cubanelles, or a mixture of both, or whatever you have. I grow jalapeños and cubanelles in my garden so I used those types.
- 12 cloves of garlic
- 6 tsp of mixed pickling spice
- 3 C white vinegar
- 3 C water
- 3 tbsp pickling salt
Instructions
- Place four garlic cloves into each jar. Then put 2tsp of the pickling spice into each jar. Then pack the peppers into the jars. I use sauerkraut pounder to help with the process. Add some peppers to the jar, the pack. Repeat until the jar is full.
- Bring the water, vinegar and salt to a boil in a large sauce pan.
- Pour the vinegar mixture into each jar. I use a canning funnel and a ladle to add the vinegar - this produces less mess. Use a knife to slide around between the peppers and the side of the jar to remove air bubbles, and then add more liquid to the jars until it’s almost to the rim of the jar.
- Allow the jars to cool, then place lids on them and refrigerate.
Notes
These are quick pickled peppers, so they should be stored in tightly covered jars in the refrigerator for up to 3 months.