Easy Refrigerator Pickled Peppers
Make these Easy Refrigerator Pickled Peppers as a sweet, tart, and spicy accompaniment for any meal! They’re especially delicious with fresh summer vegetables. No canning process is needed for these!
These lovely Refrigerator Pickled Peppers are a perfect accompaniment to offer guests at Sunday dinner. They’re sweet, tart, and spicy all at once and take just 20 minutes to make.
In the time and place in the south where I grew up, Sunday dinner (the noon meal) was typically a meat-and-three affair. That is, some type of meat (more than likely fried), with three vegetables on the side and bread (rolls or cornbread).
One of my favorites of those Sunday dinners was fried chicken with fresh butter beans, creamed field corn, fried okra, and cornbread. Of course, there would also be sliced fresh tomatoes and cucumbers on the table, and the cook would always offer a variety of homemade pickles and relishes as accompaniments.
These often included bread and butter pickles along with both pear relish and corn relish. Or sometimes chow-chow. An old-fashioned Southern dinner like that wouldn’t be complete without a choice of condiments to complement the vegetables.
There’s something so distinctively Southern about the way the vinegary-spicy flavor of pickles and relish combines with fresh garden veggies. Or maybe that’s just a Southern palate thing…I don’t know. I just know that I still enjoy it to this day!
Recipe Snapshot
Cuisine: Southern Vintage
Cooking Method: Stovetop
Total Time: 20 Minutes
Servings: 24
Major Ingredient(s): Mini sweet peppers, shallots, white wine vinegar, red pepper flakes
Skill Level: Easy
Why I Recommend This Recipe
- Makes a small batch of pickled vegetables.
- No canning required!
- Perfect balance of sweet, tart, and tangy.
WHAT PEOPLE ARE SAYING …
“These are so beautiful, I love the multi-colored peppers. My daughter and I could eat these with every meal!”
— Heather
You’ll also find this recipe in my cookbook!
You can see this recipe on page 319 of my cookbook, My Southern Table! Get your signed copy today.
Equipment I Use
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Although I use canning jars for this recipe, it’s not a canning recipe! It’s strictly for refrigerator storage. This recipe isn’t shelf-stable, so be sure to keep the finished peppers chilled and enjoy them within a few weeks!
- Clean pint jars. The recipe makes about two pints and I use standard canning jars with new lids because I always have them on hand. You can use any storage jar you may have. Just make sure it’s very clean and has no residual odors.
- A medium saucepan for heating the pickling solution.
- Sharp knife to slice peppers and shallots.
- A funnel makes filling jars easier and less messy.
Ingredient Notes
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- Mini sweet peppers – Although it’s possible to make this recipe with diced large bell peppers, I really recommend using the mini peppers available in most grocery stores.
- Shallots – I strongly encourage you to use shallots in this even though sweet onions might substitute fairly well; there’s nothing that quite takes the place of shallots.
- White wine vinegar – Its lighter, more mellow taste is a must for this recipe; don’t use plain white vinegar or cider vinegar.
- Red pepper flakes – Try the 1/2 teaspoon called for first and then adjust up or down according to your taste.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How I Make Refrigerator Pickled Peppers
- Slice the mini sweet peppers and shallots into thin rings, making sure to separate the shallot slices into individual rings.
- Mix the peppers and shallots together, then pack them evenly into two clean pint jars.
👉 PRO TIP: Don’t be afraid to really press the veggies down into the jars. They’ll shrink more than you might think when you pour the hot pickling solution over them.
- In a medium saucepan, combine all the remaining ingredients and bring to a boil, stirring until the sugar completely dissolves.
- Carefully pour the hot liquid over the peppers and shallots, dividing it evenly between the jars. A canning funnel makes this step a whole lot easier!
- Add the lids and rings to the jars and let them sit at room temperature for 24 hours. After that, pop them in the fridge for another day before digging in. They’ll keep in the refrigerator for up to a month.
👉 PRO TIP: Please remember that this is not a “canning” recipe since the jars are not processed in a canner to create a seal. Even though you may hear a pop from the seals as the jars cool, that is not a complete seal, and this recipe is not safe for shelf storage. These old-fashioned pickled peppers must be stored in the refrigerator.
My Troubleshooting Tips
- If any of the peppers or shallot rings float to the top, gently press them down so that they’re fully covered by the pickling solution.
- Make sure to really pack the peppers and shallots into the jars. They will shrink when the hot brine is poured over, so you’ll need more than you may think in each jar.
- Want more spice? Simply add a bit more red pepper flakes or mix in a few sliced chilis.
- Do you notice a metallic taste? This can be caused by cooking the brine in a reactive metal pan. Avoid metals like aluminum and stick to stainless steel or enamel-coated pots.
Serving Suggestions
This zesty pickled peppers recipe is very versatile. You can serve them alongside grilled meats, tuck them into sandwiches, or add a few to the top of a salad. They’re also really delicious as part of a charcuterie board.
How to Store
Keep the peppers refrigerated in their closed jars. They’ll stay fresh and crunchy for up to one month, though I doubt they’ll last that long!
Questions About Refrigerator Pickled Peppers
They are not. These are refrigerator pickles and must be stored in the fridge. Although this is a pickling recipe, they’re not processed in the water bath that would be needed long-term storage. The recipe also hasn’t been tested for safe canning.
Absolutely! Feel free to experiment with bell peppers, banana peppers, or even hot varieties like jalapenos.
They need about 48 hours before they’re ready to use. See the specifics in the recipe card below.
While it’s technically safe to reuse the brine once, the flavors will be diluted. It’s best to make a fresh batch each time.
Questions? I’m happy to help!
If you have more questions about the recipe, or if you’ve made it and would like to leave a comment, scroll down to leave your thoughts, questions, and/or rating!
Thanks so much for stopping by!
Recipe
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Refrigerator Pickled Peppers
Ingredients
- 1 pound mini sweet peppers sliced thinly
- 2 large shallots sliced into rings
- 1 ½ cups white wine vinegar
- ½ cup water
- 5 tablespoons sugar or equivalent sugar substitute
- 3 teaspoons kosher salt
- ½ teaspoon crushed red pepper flakes
Instructions
- Slice the mini sweet peppers and shallots into rings. Separate the shallot slices into rings.1 pound mini sweet peppers, 2 large shallots
- Combine the sliced peppers and shallots and divide them evenly between two clean pint jars.
- Add the remaining ingredients to a medium saucepan and bring the mixture to a boil. Cook until all the sugar is dissolved.1 ½ cups white wine vinegar, ½ cup water, 5 tablespoons sugar, 3 teaspoons kosher salt, ½ teaspoon crushed red pepper flakes
- Pour the hot mixture evenly over the peppers and shallots.
- Close jars with seals and rings.
- Allow filled jars to stand at room temperature for 24 hours. Then refrigerate for an additional 24 hours before use.
- Keeps up to one month in refrigerator.
Notes
- Start with the ½ teaspoon of red pepper flakes and adjust to your spice preference from there.
- When packing the veggies into the jars, press them down firmly. They’ll soften and settle more than you’d expect once the hot pickling liquid is added.
- And just a reminder—this is not a canning recipe. Since the jars aren’t processed in a canner, they aren’t shelf-stable. Even if you hear a little pop as they cool, that doesn’t mean they’ve formed a complete seal. These pickled peppers must be stored in the refrigerator.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
— This post was originally published on August 7, 2015. It has been updated with new photos and additional information.
Works great with burgers and in salads or anywhere that a zippy upgrade could be better.
You’re right, I eat these with almost anything!
Lana, these look so good! I LOVE pickled peppers in sub sandwiches and calzones. Do you think this would work with the mini sweet peppers that I froze whole this summer? I had quite a lot and didn’t know how to use them all at the time. Could I defrost the called-for amount of peppers for the recipe, slice them and use them or do you think the texture would be ‘off’? Is this just for ‘fresh’ peppers only? Thanks!
Hi Addie — frozen peppers are going to be very soft and mushy when thawed (almost the same texture as if they were cooked). You could give it a try I suppose, but I wouldn’t use them for pickling. Fresh would be best!
Thanks, Lana. I will take your word for it. It does make sense. I’ll wait until I get more fresh peppers. I’ll be making your Classic Salmon Croquettes tomorrow with some leftover cooked salmon…. and I’m really looking forward to that meal. We love the croquettes with a simple Lemon-Dill Aioli. I enjoy your site very much. So many of your recipes are calling to me! Thanks for all that you bring to your readers. It is much appreciated.
If you wanted to make a sweet pepper pickle could you add more sugar to make them sweeter & still be safe to can. I am not sure I can find white wine vinegar at my store, could I substitute another vinegar? Thanks for all you good recipes & the hard work you put into this blog. It is one of the best!
Hi Betty — This one isn’t a canning recipe, it’s only for refrigerator storage so you can alter it any way you like. It’s fairly sweet with the 5 tablespoons of sugar called for, but you could add more if you wanted to. Do try to find the white wine vinegar if you can because it really gives a great taste to the pickles. It should be right there on the shelf where all the other kinds of vinegar are located :-)
I’ve been looking for this recipe for some time! And I’ve been a follower of yours for some time. Thank you for having your site.
Does this recipe be good with hot peppers? If not, I will give a try with peppers. Thanks, they look awesome!
I’ve never tried this with hot peppers so I don’t know how they would work. Sorry.
I’ve always wanted to try making these. Thanks for sharing the recipe!
I still have yet to pickle anything in my entire life. I think this is a great start…I could eat the whole jar myself.
I love pickled veggies and I have not dared to pickle veggies myself but this look so awesome. I promised to grow peppers next summer so I think this will be the first recipe I will make with them
You know, I never really thought about it but when I went over my grandmother’s for Sunday dinner, she always had pickles and relishes on the table – makes perfect sense. Lana – this is a fantastic recipe!
Thanks Aly! Hope you give it a try.
These are so beautiful, I love the multi-colored peppers. My daughter and I could eat these with every meal!
They’re good with just about everything, Heather. I just had a few with some Buffalo chicken :-)
Now I want to have a perfect Southern meal with these pickled peppers! Love it!
Me too, Ashley. I think I’ll cook one tomorrow :-)
I think that Aunt Margie always made the prettiest pickles. These look just like something that would have been produced in her kitchen.
Miss P
I don’t remember Aunt Margie’s pickles! Knowing her talent in the kitchen, however, I’m sure they were gorgeous and delicious.