Easy Pickled Hot Peppers

Making homemade pickled hot peppers is easy when you let the refrigerator do the "canning". Use either a wide-mouthed pint or quart canning jar with a screw-top lid. Fill the jar about two-thirds full with white vinegar; add 1 peeled garlic clove and coarse salt (1/2 tsp. for pints and 1 tsp. for quarts). Slice the peppers into rings directly into the jar, add more vinegar if needed, screw the lid on, shake and put in the refrigerator. Give them about 2 weeks to get pickled.
As you use the pickled peppers slice more fresh pepper rings right into the same jar - just use the ones already pickled and let the new slices catch up. Using different types and colors of peppers in the same jar looks beautiful both in the jar and on the plate, and these homemade little wonders keep forever in the refrigerator.

Comments

[SF]

Can I do this with whole hot peppers?

[Ellen Thompson]

I haven't ever used whole peppers but it is worth a try - would suggest using very small slim peppers as an experiment.

[Tim]

I have pickled whole peppers (small kinds) but I always put a couple slits in the sides of the pepper to let the vinegar in and the air out. Larger peppers can be cut in quarters.

[wayne revels]

do you heat your vinegar

[Ellen Thompson]

No heating of the vinegar required, just pour it in as is straight from the bottle.

[Sue Carville]

How long do the peppers last in the refrigerator? I'm harvesting a lot more peppers than we can use.

[Ellen Thompson]

These pickled peppers last almost indefinitely - I have jars of them I did last summer in my refrigerator right now and they are still great.

[Linda]

Do they have to be stored in the fridge? How about if you seal the jar with heat like you do when you can tomatoes>?

[Ellen Thompson]

You can certainly go through the water-bath canning process with these, but that is much more involved than this super easy, quick refrigerator method.

[Ellen Thompson]

I just did a posting (8/5/09) showing photos of these pickled hot peppers when they are first made and when they have become pickled so everyone can see what the 2 stages look like.

[Teresa Edmonson]

Ellen, I can't find the pictures, can you point me in the right direction or provide a link?

I can't wait to try this tonight, I just picked about a half bushel of hot peppers from my 4 plants!

[Teresa Edmonson]

I just found your pics, apparently the blonde dye is leaching into my brain again...lol

[Ellen Thompson]

Teresa - glad you saw the photos. You are going to love doing this - it's so easy. These pickled peppers taste great, look great and it sounds like with your harvest you'll have extra jars to give to friends.

[Georgia5831533]

this is my kind of pickling , ty.

[Ellen Thompson]

Agreed!

[Margie]

need help

[Barb Morseth]

I am harveting a new pepper I grew this yr. a cherry bomb (small) with a little stem on top. Can I do these with this receipe? Do I cut the stem off? I would like to have it on for eating easily. Barb

[Ellen Thompson]

I'm not sure how these would turn out left whole and with the stem on. I think the stem would deteriorate over time and not look very good. I'm sure this type of pepper cut into halves or fourths and de-stemmed would turn out fine.
Good luck!

[Ania Silkwood]

I just pickled my peppers and can't wait for the 2 weeks to be done so I can try them. It sure was easy to do though.
Thank you for the recipe.

[JM]

I cut mine in half and followed your recipe about 3 months ago. They came out awesome and the ones left in the jar are still in great shape!

Thanks a lot for the time saving recipe!