Quick Refrigerator Pickled Peppers are a total lifesaver when you need to use up a crisper full or garden full of veggies! This pickled pepper recipe is quick, easy, and totally delicious!
My garden runneth over.
Even after eating two peppers a day, I could barely make a dent so…
Time for some lazy girl canning!
Every year when our pile of produce gets out of control I look forward to making a jar (or two… or three…) of fresh pickled peppers. I could go the traditional canning route and all, but refrigerator pickles are kind of my favorite and we devour them so fast there’s no need to get too fancy with it!
Quick Refrigerator Pickled Peppers
The entire process takes about 10 minutes to prep and just a few hours of cooling time which you get to walk away for and go about your day. Easy peasy!
Aside from the bowl-o-peppers, I added a few flavor-enhancers into the jar: 2 large cloves of garlic (minced), 2 tsp of dried oregano, 1/4 tsp of dried dill, and 1-2 tsp of sea salt.
Feel free to mix and match your favorite herbs and spices… and by all means, use up what you have on hand! Coriander seeds, mustard seeds, and celery seeds all make fantastic mix-ins! You can also cut the heat of the jalapeño peppers by adding a little sugar to the vinegar while boiling.
Thinking of trying your hand at fridge pickling?
The steps are easy as 1-2-3 [ 4-5-6 ]
- Wash and dry a large mason jar.
- Slice or chop onions (optional but tasty!) and slice your peppers into discs, discarding the stem.
- Bring water and vinegar to a boil in a medium saucepan.
- Add peppers, optional onion, and spices.
- Reduce heat to lowest setting and simmer for about a minute before removing from heat.
- Allow to cool (approx. 10 minutes or so) then pour into your mason jar. One completely cooled, slap on the lid and pop in the fridge. That’s it!
That’s it!
You can dig in after a few hours, the next day, or even a week later!
Just make sure you keep them refrigerated because these are fridge-friendly and not pantry-friendly like traditional canning would be.
Need a printable version? Click the PRINT button below and get ready to fridge pickle some peppers!
Quick Refrigerator Pickled Peppers
Ingredients
- 16 or 24 oz mason jar
- 10 ounces sliced peppers and red onion*
- 1 cup white vinegar see notes
- 1 cup water
- ½ TBSP sea salt plus extra to taste
- 2-3 cloves garlic peeled + minced
- 2 tsp dried oregano
- ¼ tsp dried dill
Instructions
- Wash and dry a large mason jar.
- Slice your peppers into discs, discarding the stem. If adding optional onion to the mix (I love the flavor!) peel and dice/slice onion.
- Bring water and vinegar to a boil in a medium saucepan.
- Add peppers, optional onion, and spices.
- Reduce heat to lowest setting and simmer for about a minute before removing from heat.
- Allow to cool (approx. 10 minutes or so) then pour into your mason jar.
- Once completely cooled, slap on the lid and pop in the fridge. That’s it! You can dive in while they’re al-dente in 30-60 minutes if you’d like (I love their fresh crunch) or give them a good 24 hours or so to soften up a bit and marinate in the seasoned vinegar.
Notes
Nutrition
I combined tips from two recipes and sprinkled in a few random alterations to make a delicious jar of pickled banana and jalapeno peppers. One recipe came from my Pensacola friends Steph + Bruce and the other came from The Hip Girl’s Guide to Homemaking, which has some awesome tips on fridge pickling!
The typical ratio for a standard jar of pickled peppers is 1 cup of water to 1 cup of white vinegar. But I was so excited to make them NOW (patience is a virtue I lack) that I decided to use the vinegar I had on hand. My 1 cup of vinegar consisted of 3/4 cup of rice vinegar (aka sushi vinegar) and 1/4 cup of white balsamic vinegar. Both were pretty fragrant and wound up infusing a ton of flavor into the peppers.
Hungry for more?
Try my Fridge Pickled Jalapeño Peppers next! They’re crazy delicious and equally easy to make!
If you get a chance to try these Quick Refrigerator Pickled Peppers, let me know!
You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creations. I can’t wait to see what you whip up!
Questions & Reviews
I used a bunch of peppers from mine garden and my neighbors garden with a sweet onion. I went heavier on the dill because I love dill! Can’t wait to try them! My eyes are burning from all the heat!
Extra dill is always tasty! Hope you love them as much as I do! xoxo
I used 3/4 cup rice vinegar, 1/4 cup white balsamic vinegar just as described in the post. I used half banana peppers and half green bell peppers since that’s what I had from my garden but kept the garlic and the dried herbs! Didn’t have red onion on hand so omitted. Turned out great!!!
Sounds awesome Alyssa! I need to try it with some bell peppers – that sounds so refreshing!
I love this recipe. However the measurements are way off on the brining I used the amount shown for 6 pint jars and it only filled three the recipe claims it’s enough for 16-24oz. jars
Hi Cyndi! So glad you’re loving the recipe! I think my jar size range got confusing? It calls for a 16 ounce jar or a 24 ounce jar depending on how many peppers you have. I gave the range so people could use what works best for them. If you have any suggestions on how I could better word this I’m totally game! Thank you! xo
How long will this keep in the refrigerator?
Hi Saba! I typically have mine on hand for up to a month in the fridge. You can also employ traditional canning to keep them even longer!
Thank you, Laughlin! I made these and they are absolutely delicious. Thank you for such a wonderful recipe!
Peter Piper has nothing on these babies! Recipe comes together fast and has many applications. They taste so fresh in comparison to store brand! I added them to a sandwich, which eliminated the need for mayo and to a slice of pizza. At one point I just dipped my chips into the peppers. Seriously, don’t judge.
OMG I AM SO USING THESE AS A CHIP DIP! You are brilliant! Thanks so much Jen!
Never imagined how easy these fridge pickled peppers would be to put together. I also used a mix of vinegars and they turned out great!
Yay! So happy to hear it Sandra!
These are so good, my husband loves adding them to nachos!
Such a perfect combo!
This is such a good idea! I haaaate wasting food, but I wouldn’t have thought of pickling things myself… I’d just have eaten peppers until my stomach exploded. And omg, that plate is the best thing I’ve ever seen, haha.
Wow– never thought pickling could be so easy! Very cool!
this is awesome – why have i never thought about pickling peppers before?! (and yes, I do realize there’s that whole peter piper + his pickled peppers thing, I just never really thought about eating pickled peppers…) will be keeping this in mind. what else can you pickle!? lol
Fabulous idea, love! I hate wasting food, so I think this is great. I’ve never done any canning, but I’m a pro at freezing berries and summer fruit 😉
YAYYY for a tomato! I had a garden last summer and the tomatoes were such a let down for me! By the way, I love that plate. Too funny!
so fabulous! i just got into canning last summer actually and I had so much fun doing it. Peppers are my hands-down favorite thing to can, but I also did some asparagus, radishes and cucumbers 🙂
Okay these look so great that I am going to have to make them this week!! I agree this is a wonderful idea. Really they look delicious.
I’ve never heard of fridge pickling! Do they taste different compared to regular pickling?
I bet your peppers would make a mean salsa! Mmm!
I always thought pickling was so intimidating, but this looks approachable. 🙂
Peppers are my favorite nacho topping – the hotter the better!
that plate is too funny! Yay for the first tomato!
haha laughed out loud at oliver 🙂
Yum!!! I’m so glad they turned out! I need to try some peppers! I’ve just done carrots and cukes so far! But oh, I’m on it!
You know I would never ever even dream of doing these things if it wasn’t for your blog. And hence I love you, but I hate you because I am so green and jealous of your garden.
ahhh tomato!!! how exciting! and I’ve never had the urge to pickle anything…strangely I want to go make pasta, like now, so I have an empty jar…hmm 😉
Do you know how long these will keep in the fridge?
OMG that last shot!
That looks delicious! J loves pickled jalapenos–my cousin’s husband (cousin-in-law?) gave us a shelf-stable jar of them last summer from his garden and it was delicious! Here’s hoping they share their bounty again this year haha 🙂
so fabulous! i just got into canning last summer actually and I had so much fun doing it. Peppers are my hands-down favorite thing to can, but I also did some asparagus, radishes and cucumbers 🙂
Oooh those look great! I never thought of doing that on my own.. I guess I will have to give it a try!
YAYYY for a tomato! I had a garden last summer and the tomatoes were such a let down for me! By the way, I love that plate. Too funny!
Oh my gosh I’m DYING for those Crate n Barrel (or are they CB2?) plates! Every time I see them I want to get them!
Fabulous idea, love! I hate wasting food, so I think this is great. I’ve never done any canning, but I’m a pro at freezing berries and summer fruit 😉
Peppers are right up Mr. A’s alley!!!! He would be so lost without them. Although I am proud that I ate my first pepper in a baked quesadilla yesterday.
well that doesn’t look so hard!
such an easy and efficient way to use your garden grub. kudos lady!
That jar looks fabulous! I’ve never canned anything in my life, but this looks super easy!
haha laughed out loud at oliver 🙂
i thought of you all tonight b/c i actually marinated and grilled chicken and zuchinni….and i thought “wow, jenn would be proud.” and when i was doing the dishes i thought craaaaaaaaaaaaaaaaap – i should have taken a pic for WIAW….so this means one thing…i will just have to do this all over again! 🙂
Nachos!!! I am a sucker for melted cheese and a little spicyness!!
this is awesome – why have i never thought about pickling peppers before?! (and yes, I do realize there’s that whole peter piper + his pickled peppers thing, I just never really thought about eating pickled peppers…) will be keeping this in mind. what else can you pickle!? lol
i have no tomatoes yet!!! the anticipation is killing me!
MMM yum I love jalapenos!
I never knew that it’s that easy to pickle! you’re a genius! 😀
how cool!! I have never tried this. I did try my own jam/apple butter thing this weekend though http://lauren-whatlaurenlikes.blogspot.com/2011/06/are-you-ready-for-this-jelly-martha.html
Okay these look so great that I am going to have to make them this week!! I agree this is a wonderful idea. Really they look delicious.
Wow– never thought pickling could be so easy! Very cool!
that plate is too funny! Yay for the first tomato!
This makes me want to learn how to can so badly!! I’d love to have a never ending supply of salsa and yummy pickled peppers 🙂
This is such a good idea! I haaaate wasting food, but I wouldn’t have thought of pickling things myself… I’d just have eaten peppers until my stomach exploded. And omg, that plate is the best thing I’ve ever seen, haha.
I always thought pickling was so intimidating, but this looks approachable. 🙂
Peppers are my favorite nacho topping – the hotter the better!
Haha, I LOVE YOUR OLIVER PICTURE! <3
How easy! I should definitely do this while the peppers are abundant 🙂 I make fridge pickles with the baby cukes all the time, yum!
I’ve never heard of fridge pickling! Do they taste different compared to regular pickling?
I bet your peppers would make a mean salsa! Mmm!
Yea for your tomato! This looks fabulous as always! hilarious plate! 🙂