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.