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Tuesday, September 4, 2012

Easy Refigerator Pickles Recipe

Hello, it's Mike's wife Andrea, again!

Between our garden here at home and the community garden we have at work, we've got more peppers and cucumbers than we know what to do with. So I've been following a super easy recipe I found on for Refrigerator Pickled Hot Peppers. I absolutely love hot peppers from the jar, I got that from my Dad who puts them on everything. So of course being the DIYer that I am, I decided to make them myself! The recipe above that I found is super easy and I am so grateful to them for posting it. I've made 6 jars so far and gone through 3.

They've all turned out really tasty!  I like to "spice it up" a bit by adding some fresh basil, parsley and dill from the garden as well. I also mix in some cucumbers that seem to really soak in the zesty flavor of the peppers. This stuff is great on just about anything or even right out of the jar for a nice midnight snack!  Depending on the type of peppers you use, you can control the heat. I used a mixture of banana, sweet heat and jalapeno peppers.

I think the batch I made today will be the hottest to date since I used more jalapenos this time. You can add just about any kind of veggie you want, so give it a shot! This recipe seriously won't take longer than 10 minutes and will be ready to eat in just 2 weeks!

Slice veggies to fit the best in the jar

 In addition to veggies, other stuff you need:

Canning & Pickling Salt

Canning Jar of some sort


Borrowed from
The brine:
2 quarts water
1 cup cider or white vinegar
1/2 cup canning & pickling salt
Bring to a boil and stir to make sure salt is completely disolved. Keep at a low simmer until you use it. This much brine will make about 3 quart jars of pickles. I a batch and a half and came out with the 5 quarts you see here.
You also need 1 or two cloves of garlic for each jar – peeled.

Wash them very thoroughly and slice however you like. You can even leave them whole though not as many will fit in a jar – just be sure to poke each pepper 5 or 6 times with a toothpick so the brine can get inside. Slicing, as I mentioned, means you can cram more of them into a jar and also results in a more uniform final result.

Each jar gets 1 or 2 cloves of garlic, as many peppers as you can cram in there and is then filled to the top with the simmering brine. Put on the lids and wipe down the outsides. Again, as with the garlic dills, I like to use widemouth canning jars because they are meant to stand up to the heat of the brine. I use these plastic lids [I think I got them at Walmart] because they too are reusable. You can use any jar with a screwtop lid, but try to fine ones that are thick – a spaghetti sauce jar for instance, rather that one that held mayo.

 That is about it – leave them out on the counter for about 48 hours and then refrigerate. Remember – these MUST be refrigerated. They are ready to eat in a couple weeks and will keep for 3 or 4 months usually.


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