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Refrigerator pickled hot peppers are tantalizing gems of flavor that pack a punch that can ignite your taste buds while delighting your culinary senses. They are good on so many things and are a great way to use excess hot peppers from the garden.
Refrigerator pickles of any kind are fast and simple to make and they are delicious. You can whip up a batch of pickle brine in minutes and have your jars of hot peppers in the fridge almost as fast as you can cut them up. This and homemade rotel are my favorite things to do with my extra peppers.
Toss in a few cloves of garlic or carrot or onion slices and you have a delicious spicy salad to use an anything you’d like.
Refrigerator pickled hot peppers are a fantastic blend of heat, sweet, and tang. A harmony of flavors that adds a fiery twist to your meals, these can be used in everything from pizzas and sandwiches to salads and stews. They aren’t just about adding heat though – the pickling process imparts a tangy dimension to the peppers that adds depth and complexity to their natural spice.
The art of pickling hot peppers involves bathing these colorful capsicums in a vinegar-based brine, seasoned with salt, sugar, and a medley of herbs and spices. This combination not only acts as a preservative, allowing the peppers to be enjoyed year-round, but also infuses them with a unique flavor profile that’s tangy, spicy, and incredibly irresistible.
Whether you’re a seasoned spicy food connoisseur or a curious epicurean seeking to expand your flavor horizons, these refrigerated pickled hot peppers promise to bring a dash of zest and a bolt of heat that will truly elevate your dishes. Enjoy the adventure that each bite brings and let these pickled delights introduce you to new heights of culinary excitement!
For more ideas on how to use excess produce from your garden, check this out:
- What to Do with Excess Chili Peppers (New Mexican)
- Using Excess Garden Produce from Your Summer Garden
- Recipes for Hot Peppers from the Garden
Refrigerator pickling is a quick and simple way to preserve food, particularly vegetables, at home. This method utilizes a pickling solution made from vinegar, water, salt, and sugar, along with different herbs and spices for flavoring.
The process is simple. You make and cool the brine. Then fill a jar with whatever item you want to pickle, and fill it the rest of the way up with brine. Add a lid and let it sit in the fridge for 2 weeks and up to 6 months.
Refrigerator pickles are not meant for long-term storage outside the fridge. They are not processed in a hot water bath canner like traditional pickles, and thus are not shelf stable. They must be kept in the fridge and eaten within a reasonable amount of time.
You can also experiment with different kinds of vegetables and spices, creating your own unique pickle recipes. Some popular vegetables for refrigerator pickling include carrots, radishes, and green beans.
Here are some of our favorite refrigerator pickle recipes:
- Easy Refrigerator Pickled Cherry Tomatoes
- Easy Refrigerator Pickled Okra
- Pickled Cucumber Squash Recipe
- Easy Refrigerator Dilly Beans
- Spicy Dilly Beans Recipes
Pickled cherry bomb peppers
You can use any type of hot pepper for refrigerator pickled hot peppers. My husband loves them! His favorite is jalapenos. He also loves habaneros and pepprocinis. But another great one he enjoys is cherry bomb peppers. They have a great texture like jalapenos with a nice chew, but a cute little cherry shape. They are a little bit sweet on their own, and have a nice amount of mild spice. We pickle them whole and they look adorable.
Here’s how we make all of our refrigerator pickled hot peppers:
Refrigerator Pickled Hot Peppers
- 4 qt. water
- 3 c white vinegar
- 1 c sea salt
- 6 tsp peppercorns
- 6 clove garlic
- 6 bunches fresh dill
- 1/2 c raw sugar or white, optional
- 3 pounds hot peppers sliced into quarter inch slices or thinner depending on preference
- Bring water to a boil.
- Remove from heat and add vinegar, sugar, and salt.
- Stir to dissolve and cool.
- Wash hot peppers and slice.
- Wash 6 quart sized canning jars.
- Add to each jar 1/2 tsp peppercorns, one clove garlic, and 1 bunch of dill.
- Pack peppers into jars tightly
- Pour brine over peppers
- Place lid on and set in the refrigerator for about two weeks.