Cold Packed Pickled Peppers
These cold packed, refrigerator peppers are super easy to make and have a gourmet flavor. They are perfect for sandwiches, salads, or for a healthy snack. Ready in 2-3 weeks, these peppers are easy to prepare without any canning knowledge.
Servings: 3 quarts
- 8 cups distilled vinegar
- 3 cups filtered water
- 1 Tsp pickling salt
- 2 tbsps. granulated sugar
- 6 large Cubanol peppers remove stem, and slice, de-seed
- 6 large Jalapeno peppers
- 18 cloves garlic
- 6 large springs of fresh dill
- 3 tsps. mustard seeds
- 3 tsps. black peppercorns
Remove any debris from your cans and wash them with hot water and suds.Place jars in a large stock pot or canning pot (we used our pressure canning pot). Fill the pot and jars with water so everything is covered, and add the lids in. Make sure you only use fresh lids and rims.Bring pot water to a rapid boil and continue to boil for 15 minutes. Once they are done boiling, remove the pan from the heat and place it on a cool burner. Using canning tongs, carefully remove each jar and place them on a clean towel to dry
Add water, distilled vinegar, sugar, and pickling salt to your 6-quart stock pot, and stir. Bring to a boil and remove from heat to cool.
Wash and dry your peppers. Remove the stems from the peppers. Slice peppers into 1/4" thick rings. Remove most seeds- it is okay if there are some.
Peel garlic cloves and gently smash them a bit so they can release more oils.
Add the spices to each jar. Add 2 sprigs of dill, 6 cloves to each, and 2 sliced Jalapenos, and 4 sliced Cubanol peppers.
Fill each jar with cooled brine until it reaches the top. Then, add the lid and rim and screw them on tightly.
Store jars in the fridge for 2-3 weeks until enjoying! See notes for how long they last.
Nutritional values are for one jar and may vary.
Tips for making these
It is very easy to get gourmet tasting peppers at home, but there are some tips to follow for best results.
- Use gloves to cut peppers. Do not touch your face, eyes, etc. The oils in capsacin 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.
- Allow brine to cool completely before filling the jars. If you add hot water to the peppers they will soften and get mushy.
- Use only fresh jar ingredients. Fresh dill, mustard seed, and peppercorns go a long way.
- For maximum garlic flavor consider gently smashing the clove so the oils and flavors can penetrate easily.
- Use spring water or filtered water as chlorinated water can alter the taste and process.
How long do these last?
When prepared correctly, cold-packed pickled peppers will last 6 months in the fridge when sealed and untouched. However, an already opened jar will last up to 6 weeks for best taste.
Serving: 1jar | Calories: 114cal | Carbohydrates: 20g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Sodium: 26mg | Potassium: 642mg | Fiber: 8g | Sugar: 5g | Vitamin A: 993IU | Vitamin C: 165mg | Calcium: 96mg | Iron: 2mg