Easy Cold-Packed Refrigerator Pickled Peppers 

These easy, cold-packed pickled pepper rings are made using the refrigerator and have a sweet and spicy tang to them. They are so good in sandwiches or on salads.

I love how easy these were to make with garden-fresh ingredients. Such a great way to preserve and enjoy peppers.

What you need

Prep Time: 30 Mins

– 1 tsp. pickling salt – You must use this or it could be too salty! – 3 cups of distilled white vinegar – 2 tablespoons granulated sugar – 8 cups of filtered, or spring water for best results – Garlic – 18 cloves – Peppercorns -3 tsps. – Mustard Seeds 3 tsps. – Fresh dill- 6 large sprigs – 6 Jalapenos – 6 large Cubanol peppers

Active Time: 21 days


Pickled Pepper Rings

Step-By-Step Guide

Keep Peppers Crisp

1. Allow brine to cool completely before filling the jars. If you add hot water to the peppers they will soften and get mushy.

helpful tip


Be sure to use gloves to cut peppers. Do not touch your face, eyes, etc. The oils in capsaicin are very powerful and can burn you. If you do get pepper oil on your hand rinse them with water and soak the area with whole milk.

I love using cubanelle peppers and some jalapenos for added heat. The whole garlic cloves also add nice flavor.


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