Peter Piper's Pickled Peppers
Enjoy this recipe for quick and easy refrigerator pickled peppers, using any type of pepper you want to pickle! No canning necessary! These pickled peppers are delectably tangy, just a tad sweet, and as spicy as you'd like to make them.
Servings: 1 quart jar
- peppers any type
- 1 cup water
- 1 cup white vinegar
- 1 tbsp salt sea, kosher or pickling
- 1 tbsp sugar
- fresh dill a few sprigs
- 2 cloves fresh garlic lightly crushed
- peppercorns one dozen per jar
- celery seed pinch
Add the fresh dill, cloves of crushed garlic, and peppercorns to the bottom of a quart jar.
Prepare the brine by adding the vinegar, water, sugar, and salt in a saucepan on the stovetop. Heat until the sugar and salt dissolve, but then allow the brine to cool slightly before adding to peppers.
Wash the peppers. Poke each pepper with a sharp knife in a couple places to allow the brine to penetrate the peppers.
Carefully pack the peppers into the jar, trying to fit as many as possible inside.
Pour the brine over the top of the peppers until they are completely submerged. Top off with more brine or vinegar if settling occurs.
Add a lid to the jar and refrigerate for 2 weeks before enjoying. Use within 6 months for best quality and flavour.