Quick Refrigerator Pickled Peppers Recipe - Peas and Crayons (2024)

Published: June 26, 2011Updated: August 9, 2022Author: Jenn Laughlin

Quick Refrigerator Pickled Peppersare 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

I combined tips from two recipes and spinkled 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 hassome 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 whitebalsamicvinegar. Both were pretty fragrant and wound up infusing a ton of flavor into the peppers.

Aside from the bowl-o-peppers, I added a few other 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.

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!

Thinking of trying your hand at fridge pickling?

The steps are easy as 1-2-3 [ 4-5-6 ]

1. Wash and dry a large mason jar.
2. Slice or chop onions (optional but tasty!) and slice your peppers into discs, discarding the stem.
3. Bring water and vinegar to a boil in a medium saucepan.
4. Add peppers, optional onion, and spices.
5. Reduce heat to lowest setting and simmer for about a minute before removing from heat.
6. 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 themrefrigeratedbecause 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!

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!