Quick Pickled Refrigerator Peppers
Preserve the bounty of peppers from your garden with this quick refrigerator pickling method. A tart and tangy condiment to use with salads, sandwiches or on a Charcuterie board.
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.