Quick Refrigerator Pickled Peppers Recipes

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REFRIGERATOR PICKLED PEPPERS - RECIPE



Refrigerator Pickled Peppers - Recipe image

A quick recipe for making pickled peppers that you can keep in your refrigerator for months. They're perfect for topping sandwiches, tacos, tossing onto pizzas, or munching right out of the jar.

Provided by Mike Hultquist

Categories     Main Course

Time 35m

Number Of Ingredients 8

3-4 cups chili peppers (you can use any type of pepper here. The amount will vary depending on how you chop them.)
2 cups white vinegar
4 garlic cloves (chopped)
3 tablespoons black peppercorns
teaspoon cardamom seeds
1 tablespoon ginger
2 bay leaves
2 tablespoons pickling salt

Steps:

  • Wash and dry the chili peppers. Cut the large ones up into small chunks or slice them into rings. Any small peppers you can leave whole, but poke holes in them to the pickling solution can enter the peppers. Pack them all into a sterilized quart jar.
  • To a pan, add all remaining ingredients. Stir.
  • Heat and bring to a quick boil, then reduce heat and simmer about 20 minutes.
  • Pour the hot brine into the jar, over the peppers, and seal with a sterilized, tight lid. Cool and refrigerate.
  • Let the peppers sit a week or two before using so they can get nicely pickled, though they are fine to eat right away. It is best to wait!

Nutrition Facts : Calories 27 kcal, Carbohydrate 5 g, Sodium 703 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

QUICK PICKLED JALAPENO RINGS



Quick Pickled Jalapeno Rings image

While these are a no-brainer topping for your nachos, the fun doesn't stop there. These make any sandwich more special, and any salad less snoozy.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 25m

Yield 2

Number Of Ingredients 7

¾ cup water
¾ cup distilled white vinegar
3 tablespoons white sugar
1 tablespoon kosher salt
1 clove garlic, crushed
½ teaspoon oregano
10 large jalapeno peppers, sliced into rings

Steps:

  • Combine water, vinegar, sugar, kosher salt, garlic, and oregano in a saucepan over high heat. Bring mixture to a boil, stir in jalapeno peppers and remove from heat. Let mixture cool for 10 minutes.
  • Pack peppers into jars using tongs, cover with vinegar mixture, cover, and refrigerate until needed.

Nutrition Facts : Calories 98.7 calories, Carbohydrate 23.6 g, Fat 0.5 g, Fiber 2 g, Protein 1.1 g, SaturatedFat 0.1 g, Sodium 2883.7 mg, Sugar 21 g

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