Pickled peppers are a simple and rewarding way to preserve the fresh flavor of peppers, and the best part is that you don’t need to can or process them. This refrigerator method is easy, fast, and almost foolproof, making it perfect for using up peppers at the end of the growing season.
The process requires minimal salt, no heat, and very little prep work—just fresh, clean ingredients and a bit of patience while they pickle in the fridge. If you’ve never tried making refrigerator pickled peppers before, here’s everything you need to know.
What You’ll Need
- Fresh peppers (sweet, hot, or a mix, as long as they’re ripe and not bitter)
- 3 cups white vinegar
- 1 cup water
- 1 tablespoon salt
- 1 tablespoon sugar
Step-by-Step Guide
- Prepare the Peppers:
Wash your peppers thoroughly to remove any dirt or chemicals. It’s important to use only ripe, firm peppers, as immature peppers can taste bitter. Avoid peppers with any signs of spoilage or weird discoloration. Slice the peppers into rings or halves, depending on your preference. Use a serrated knife for smoother cuts. If you’re handling hot peppers, wear gloves and avoid touching your face to prevent irritation.
- Make the Brine:
In a pot, combine the vinegar, water, salt, and sugar. Heat the mixture to a simmer, just long enough for the salt and sugar to dissolve. You don’t need to boil it. Once the brine is ready, remove it from the heat. - Pack the Jars:
Choose clean, glass jars to store your pickled peppers. Slice the peppers into pieces that will fit tightly in the jars. You can mix different types of peppers, or keep them separate for variety. The key is to pack the jars tightly, using a table knife to gently press down. Make sure there’s no excess air space. - Pour the Brine:
Carefully pour the hot brine over the packed peppers. The peppers should be fully submerged in the brine. If some float, it’s okay—just keep an eye on them and add more brine if needed over the next few days as the peppers release some of their own juices. - Seal and Refrigerate:
After filling the jars, screw on the lids. You don’t need to worry about achieving an airtight seal, so you can reuse glass jars and lids from store-bought products if you like. Store the jars in the refrigerator, and let them sit for at least one week before eating. This allows the flavors to develop.
Important Tips
- Slice the Peppers: Slicing your peppers allows them to pickle more evenly, and they’re easier to use for sandwiches, salads, or toppings. Whole peppers may be attractive in large jars, but they can harbor imperfections that might spoil the batch.
- Monitor Brine Levels: Check the brine level after a few days and top it off if necessary. Some peppers release moisture into the brine, which can cause the liquid to rise.
- Storage: These pickled peppers will last in the fridge for up to 4 months, and the flavors only improve with time. Expect to enjoy them throughout the fall and winter.
Why This Recipe Works
Refrigerator pickled peppers are a no-cook method, so they retain their crisp texture and fresh taste. Unlike traditional pickling methods, you don’t need to soak the peppers in salt or add additional spices, as peppers are naturally flavorful on their own. The brine, made with vinegar, water, salt, and sugar, is simple yet effective in preserving the peppers while enhancing their flavor.
This method is also very flexible. You can add herbs or spices if desired, but the peppers themselves are often flavorful enough on their own to skip extra seasonings.
Whether you prefer sweet, mild peppers or spicy varieties, refrigerator pickled peppers are a versatile and easy way to enjoy the bounty of the pepper season for months to come.