Refrigerator Pickled Peppers

Spice up your meals with my homemade Refrigerator Pickled Peppers. They're easy to make and are just bursting with sweet, tart flavors.

Prep Time 15

Cook Time 5

Total Time 20

Servings servings

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.

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.