Recently, I was having a lunch with some great friends. There was an interesting array of jars of pickles, pickled peppers and spicy mustard spread over the dining room table to go with our lunch. As I was sampling everything in site, I spooned some pickled hot peppers onto my plate. After trying them I felt the urgent need to try making some simple refrigerator pickled peppers!
As my friends watched me pile on the peppers, it was soon brought to my attention that some of the peppers in that jar where Ghost peppers (Bhut jolokia). Once, this pepper was considered the hottest pepper in the world! Turns out, I did not eat all of them, but I did try one. They were tasty, although there was a fair amount of forehead sweat and burning ears!
The gears in my brain started turning! What if I adapted my refrigerator sweet pickle recipe to a hot pepper version (minus the Ghost peppers!)? During my next grocery store stop, I bought some jalapeño and chili peppers. The red and green colors are gorgeous together.
Normally, peppers don’t do too well in my garden. If I start them from seed they seem to grow too slow. Last year, I was determined to do better. I purchased an assortment of sweet and a few hot pepper plants from a local greenhouse. I had the best harvest ever! There was a tip that I read somewhere about planting them close together in a block and this worked well for me. I’m excited to try some more varieties this season! I’m also curious about vertical growing for peppers. I’d love to grow some habanero peppers for our homemade barbecue sauce. We used to make frozen habanero cubes for making our own sauce. Here’s how I made the pickled peppers!
Simple Refrigerator Pickled Peppers
7-8 fresh peppers of your choice
1/3 cup sliced onion
1 tbsp. kosher canning salt
1/3-1/2 cup sugar
1/8 tsp. each of mustard seed, turmeric and celery seed
White vinegar, at least 5% acidity, good quality
Carefully slice peppers and layer them in a pint canning jar with the sliced onions. Gloves and a dishwasher safe cutting board are helpful. Do not touch your eyes!
Sprinkle in the dry ingredients.
Add enough vinegar to fill the jar.
Screw on cover and turn upside down a few times. Place in fridge for 3-4 weeks. I turned to jar every time I thought of it. The green peppers will turn an olive green color when they have fully taken on the flavors in the jar. This recipe can easily be doubled or adapted to any size jar. Use store purchased peppers or homegrown. Mix it up a bit and experiment with the flavors! This recipe delivers a sweet/hot pepper. Serve with sandwiches, salads, appetizers or on pizza! They are excellent stuffed into a grilled cheese.
This is a great way to preserve peppers without canning. Try some of my other simple ideas in the post Quick Food Preservation Tips. There you will find some great tips for the busy gardener!
Have you finished planning your garden yet? I’m still working on mine. I’ve been thinking about starting some onions soon. Do any of you start onions or do you direct seed or use sets? Leave me a comment, question or advice below. I would love to hear from you! I hope you try this recipe and like it as much as we did! Thanks for following along and subscribe for free in the sidebar.