These refrigerator pickled peppers are sweet, tart, and spicy. A great year-round accompaniment especially with fresh summer vegetables.
These lovely Refrigerator Pickled Peppers would be perfect to offer guests at Sunday dinner. They're sweet, tart, and spicy all at once and take just 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, fresh squash, fresh corn, and cornbread. Of course, there would also be sliced fresh tomatoes on the table and the cook would always offer a variety of her 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.
Something about that vinegary-spicy flavor of the pickles and relish combines so nicely with the 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!
How to Make Refrigerator Pickled Peppers
Slice the mini sweet peppers and shallots into rings. Separate the shallot slices into rings.
Combine the pepper and shallot slices and divide them evenly between two clean pint jars. 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.
Add the remaining ingredients to a medium saucepan and bring the mixture to a boil. Make sure the sugar is dissolved.
Pour the hot mixture evenly over the peppers and shallots. This step is a lot more easily accomplished with a canning funnel.
Close the jars with seals and rings. Allow the 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 the refrigerator.
Note: 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, it is not a complete seal and this recipe is not safe for shelf storage. Refrigerated storage is required.
You May Also Like ...
- Sugar-Free Bread and Butter Pickles
- Refrigerator Kosher Dill Pickles
- Pickled Okra
- Quick Pickled Jalapeños
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Refrigerator Pickled Peppers
- 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
- Combine the sliced sweet peppers and sliced shallots. Divide evenly between two clean pint jars.
- Add remaining ingredients to a medium saucepan and bring to a boil. Pour mixture evenly over the peppers and shallots.
- Close jars with seals and rings. Allow filled jars to stand at room temperature for 24 hours. Refrigerate for an additional 24 hours before use. Keeps up to one month in refrigerator.
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 health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.