Refrigerator Pepper Pickles
A quick refrigerator pickle for summer peppers. This is not a shelf-stable canning recipe.
By: Cottage Kitchen Finder July 1, 2026
- Category: Pantry Staples, Pickles, Small Batch
- Season: Summer
- Preservation method: refrigerator
- Prep: 15
- Cook: 5
- Total: 20
- Servings: 8
Ingredients
3 cups sliced sweet peppers
1 cup vinegar
1 cup water
1 tablespoon sugar
1 teaspoon salt
Optional: garlic clove or dill
1 cup vinegar
1 cup water
1 tablespoon sugar
1 teaspoon salt
Optional: garlic clove or dill
Directions
Pack sliced peppers into a clean jar.
Bring vinegar, water, sugar, and salt to a simmer.
Pour hot brine over peppers.
Cool, cover, and refrigerate.
Use within 2 weeks. Do not store at room temperature.
Bring vinegar, water, sugar, and salt to a simmer.
Pour hot brine over peppers.
Cool, cover, and refrigerate.
Use within 2 weeks. Do not store at room temperature.
Nutrition
Calories: 5 | Protein: 0g | Carbohydrates: 1g | Fat: 0g | Fiber: 1g | Sodium: 450mg
Safety notes
This is a refrigerator pickle, not a shelf-stable canning recipe.
Keep refrigerated and use within 2 weeks.
Keep refrigerated and use within 2 weeks.
Source: CKF refrigerator-only handling note
