Make these quick Refrigerator Pickled Peppers to enjoy with summer meals!
Prep Time 15 minutesminutes
Cook Time 5 minutesminutes
Total Time 20 minutesminutes
Servings 24servings
Ingredients
1poundmini sweet pepperssliced thinly
2large shallotssliced into rings
1 ½cupswhite wine vinegar
½cupwater
5tablespoonssugaror equivalent sugar substitute
3teaspoonskosher salt
½teaspooncrushed red pepper flakes
Instructions
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.
Add the remaining ingredients to a medium saucepan and bring the mixture to a boil. Cook until all the sugar is dissolved.
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
Try the ½ teaspoon of red pepper flakes called for first and then adjust up or down according to your taste)
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.
Remember: 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.