Quick Refrigerator Pickled Pepperoncini Peppers
Refrigerator pickles are a delicious way to preserve the summer harvest, but you don't have to stick to pickled cucumbers - there are many vegetables you can use, like pepperoncini peppers!
Servings 1 quart
Calories 5kcal
Equipment
- Sharp Knife
Ingredients
- pepperoncini peppers to fill a quart sized jar
- 1/4 tsp coriander seeds
- 1/4 tsp peppercorns
- 1 clove garlic
- 1 bay leaf
- 1 cup water
- 1 cup cider vinegar
- 2 tsp sugar or honey
- 1 Tbsp kosher, pickling, or sea salt
Instructions
- Poke 1 or 2 holes in each pepperonicini pepper with a sharp knife before packing them into a quart sized jar.
- Add the coriander seeds, peppercorns, bay leaf, and garlic to the jar.
- In a small pot, combine the water, vinegar, sugar or honey, and salt and bring to a boil.
- Pour the hot vinegar mixture into the jar to cover the peppers.
- Allow the jar to cool slightly before covering with a lid and refrigerating.
- The peppers will be ready to eat in 2-4 weeks.
Nutrition
Serving: 1pepper | Calories: 5kcal