Refrigerator pickled peppers are a great way to use up those extra peppers from the garden!
Looking for a way to use up your peppers? This is a fast and easy way to make them!
Refrigerator Pickled Peppers
We like to use banana or hungarian wax peppers for this recipe. Up until this year, I had canned a recipe similar to this. But my mother told me about making these peppers and simply putting them in the refrigerator. They will keep for months this way and require no time-consuming canning!
These are great to use on sandwiches, hamburgers, pizza and nachos!
This recipe makes a whole gallon, but as you can see from the pictures I only made a half gallon. That is all the peppers I had, so I cut the recipe in half.
Refrigerator Pickled Peppers
Ingredients
- 1 gallon sliced peppers jalapeno, hungarian wax, or banana peppers
- 1 quart white vinegar
- 3 quarts water
- 1 cup salt
- 1 clove garlic minced
- 1/2 teaspoon turmeric
- 1-2 tablespoons alum
Instructions
-
Wash and slice peppers. Hungarian wax, banana, or jalapeno work well. Put sliced peppers into gallon jar.
-
Mix remaining ingredients. Pour over the peppers. Make sure to cover all peppers. Store in the refrigerator.
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Susan says
Thanks for having the handy “print a recipe” feature. I have a son who is crazy for anything pickled and I have tons of banana peppers so I am passing the recipe along to him.
Brenda says
How long do they have to be refrigerated before they are ready to eat?
Living in the Shoe says
The recipe didn’t say, but we began eating ours within a few days.
Teresa says
Are they crispy?
Tammy Ibarra says
How long will they last in the fridge? If they are like the refrigerator pickle recipe I have, you can eat them right away.
Living in the Shoe says
Mine lasted for several months!
sharlene says
Well, I’m trying this! I just finished putting it in 2 1/2 gallon jars. Just one comment, if you fill your jar full of the peppers there is not enough room for all the liquid. You could probably cut back on the liquid, but of course figuring out the proportions would be kind of tricky.
k.Murdie says
How many peppers for recipe?
Kendra says
As many as you can fit in your gallon jar!
Darcie says
Are they crunchy, and do they stay that way?
Jon Price says
Yes they are and yes they do.
Kim says
Thank you for the refrigerator pickles recipe I look forward to trying it I have a couple questions if you have the time please my first question is could I add sugar to it if I want it to be sweet or honey possibly and do you know if I can add any dry herbs to it or if I can add any fresh herbs to it thank you very much
Kendra says
Hi Kim! I have not tried either one, but I don’t see why it wouldn’t hurt. Especially the herbs – this would be good and easy to add in! As for the sugar or honey, I would suggest you add it to the liquid and heat it up before pouring it over your peppers. This will help it to dissolve. Hope this helps!
Sherry says
If you use Apple cider vinegar they are sweeter. My next try is just the white vinegar because I don’t want sweet pickled peppers. I was wondering about adding alum to crisp them up so anxious to try this. I may add some red pepper flakes to warm them up some too.
Kendra says
Sounds yummy!
Jon Price says
I love how simple this recipe is! (although I had never used, or even heard of alum). I’ve grown these peppers before but never having pickled and doing very little canning, I was always a bit curious what to do with them other than eating them raw (booooorrrriiiinnnggg). I like these better than the store bought and I’ve burned through them quick enough to qualify as addiction status. I pinned this recipe on Pinterest and came back to print it out for a friend. Did my second “pickling” today using the juice from the old batch. I’m hoping it will work with a 2nd run. We’ll see. Thanks so much!
Kendra says
You are welcome!
Billy says
I love pickled banana peppers! I’d love to make these at home. Thank you so much for sharing this recipe, it looks like something i’m definitely going to try! I’ll report back once I do and see if it is close to yours.
Kendra says
Awesome! I would appreciate that!
Rebecca says
I take it you are using canning and pickling salt right. If you could get back with me i would appreciate it very much.
Living in the Shoe says
Hi Rebecca! No, I use regular salt, but canning and pickling salt might do just as well or better. I don’t have experience with it, however.