What to do when you harvest a bounty of peppers from your garden. Or you come across some lovely produce at your local farmers market. When your garden produces such a plethora of peppers that you are scrambling for ways to use them before they go bad. It’s a good problem to have. Consider pickling them so you can enjoy them for weeks to come; that’s what I do!
Around here we go through a lot of Pepperoncini peppers. We add them to literally everything! Sandwiches, salads, as a tasty morsel on a Charcuterie board; there are so many ways to enjoy them! So when my peppers came in, all at the same time, I decided to try making some of my own pickled pepper slices.
You could also use fresh peppers from the market or if you happen upon some beautiful peppers at the Farmers Market. Summer is the season for fresh grown produce. Just be sure to select organic produce for the healthiest results.
Typically Pepperoncini are made using banana peppers. Unfortunately, my banana pepper plant did not do very well this year. I was only able to harvest two sad little peppers this summer. They were tasty but I didn’t have nearly enough to pickle them. But my Mad Hatter Peppers? Holy smokes, that little pepper plant has produced the most beautiful bounty of peppers for me, with more on the way!
This quick refrigerator pickling method is so very easy to do and produces some really tasty peppers! I’ve been playing around with different pickling brines with all kinds of veggies and these are not only easy to make, but oh so very tasty to eat too!
If you are trying pickling for the very first time, you may want to give this basic brine a try, DIY: How To Easily Make Refrigerator Pickled Veggies. It’s still one of my favorites! Experiment using a variety of veggies to see which ones you like the best! Clean out your veggie drawer, cut up the veggies and make the simple brine. Which pickled veggie is your favorite?
Back to our peppers…start by washing and drying the peppers.
Slice the peppers into ¼ inch thick rings. Discard seeds if desired.
TIP: Do you like it hot? Depending on the variety of peppers being used, including the seeds will result in a spicier pickled pepper.
Fill your mason jar with the pepper rings. Smush them down and really pack them in there.
Use your knife to smash each clove of garlic. Set the knife blade flat on top of the garlic clove and give the knife blade a good whack with your hand, to smash the clove. The papery husk will then easily peel right off the clove. Add those smashed, peeled cloves to the jar.
Add dried dill, celery flakes, and peppercorns to the jar.
In a sauce pan combine, water, vinegar, Kosher salt and sugar.
TIP: Be sure to use a coarse salt and not a fine grain salt. Using regular table salt will make the brine much too salty.
Bring brining liquid to a boil, stirring occasionally to make sure the sugar and salt are completely dissolved.
Pour the brine into the mason jar, making sure the contents are completely submerged in the liquid.
Screw on a lid and the shake the jar to combine all the ingredients. Allow the contents to come to room temperature on the counter.
Once the contents have come to room temperature, place the jar in the fridge.
Peppers are ready to eat after marinating for 24-48 hours. Peppers will keep in the refrigerator, in a covered container, for up to a month…if they last that long. I’ve been known to sneak a few slices late at night. Yummy!
Quick Pickled Refrigerator Peppers
Equipment
- mason jar with lid
Ingredients
- 10-12 green peppers, sliced and seeded
- 12 whole peppercorns
- ⅛ tsp dried dill
- ½ tsp celery flakes
- 3-4 cloves garlic, smashed and peeled
- 1 cup water
- 1 cup white vinegar
- 1 tbsp Kosher salt
- 1 tbsp sugar
Instructions
- Wash and slice peppers into ¼ inch thick rings. Discard seeds if desired.
- Fill mason jar with pepper rings.
- Add dill, celery flakes, peppercorns, and garlic cloves to the jar.
- In a sauce pan combine, water, vinegar, Kosher salt and sugar.
- Bring to a boil, stirring occasionally to make sure the sugar and salt are completely dissolved.
- Pour liquid into the mason jar, making sure the contents are completely submerged in the liquid.
- Screw on a lid and the shake jar to combine all the ingredients.
- Allow mixture to come to room temperature on the counter.
- Once contents have come to room temperature, place the jar in the fridge.
- Peppers are ready to eat after marinating for 24-48 hours.
- Peppers will keep in the refrigerator for up to a month.
Did You Make This?
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