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jar of refrigerator pickled hot peppers on a towel on a board
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Refrigerator Pickled Hot Peppers

Tangy slightly sweet hot pepper slices that you can use to flavor any recipe made right in your refrigerator with no canning
Course Snack
Cuisine American
Keyword hot peppers, pickled hot peppers, refrigerator pickled hot peppers
Prep Time 20 minutes
Cook Time 0 minutes
Refrigerator Time 14 days
Total Time 14 days 20 minutes
Servings 25
Calories 47kcal
Author Christina

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 47kcal | Carbohydrates: 10g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 4541mg | Potassium: 197mg | Fiber: 1g | Sugar: 7g | Vitamin A: 543IU | Vitamin C: 79mg | Calcium: 24mg | Iron: 1mg