Go Back
+ servings
Print

Refrigerator Pickled Peppers

Make these quick refrigerator pickled peppers to enjoy with summer meals!
Course Condiments and Extras
Cuisine American
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 2 pints
Calories 23kcal

Ingredients

  • 1 lb. mini sweet peppers sliced thinly
  • 2 large shallots sliced into rings
  • 1 ½ cups white wine vinegar
  • ½ cup water
  • 5 tblsp. sugar or equivalent sugar substitute
  • 3 tsp. kosher salt
  • ½ tsp. crushed red pepper flakes

Instructions

  • 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.

Notes

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.
All text and photographs on Never Enough Thyme are copyright protected. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please create your own original photographs and either re-write the recipe in your own words or link to this post.

Nutrition

Serving: 1g | Calories: 23kcal | Carbohydrates: 6g | Sodium: 5764mg