During the summer and fall, we always have an abundance of peppers to use up from the garden. Our dehydrator is constantly cranking, and our blender gets dusted off for big batches of homemade hot sauce in the fall. But, there is another method of preservation worth talking about.

I’m not exaggerating when I tell you our fridge is packed with pickles year-round. We use them on sandwiches, eggs, burritos, pizza, and even salads. While you can preserve peppers long-term with a water bath, we love a good quick pickle recipe more than anything.

What are quick pickles?

Quick pickles are also known as refrigerator pickles. They are not intended to be stored on the shelf long-term. Instead, you store them in the refrigerator where they last for about a month. They are crisp, versatile, and easy to prepare. This is the easiest way to make pickled peppers without canning.

Looking for pickled cucumbers? Try our spicy dill pickle recipe.

How to make quick pickled peppers

Once you learn how to make your own quick pickled peppers, you’ll never buy anything store-bought again. The process is so simple, and it is one of our favorite ways to use up spicy peppers. They also make a fantastic gift for friends, family, and neighbors.

First, slice the peppers into even rings (about 1/4″ width). You can leave the seeds intact. Pack the slices into a clean quart-sized jar, leaving 1/2 inch of headspace at the top.

In a large pot, mix together white vinegar, water, garlic, oregano, black peppercorns, mustard seeds, salt, and sugar. You can also add other herbs and ingredients like bay leaves or fresh dill. Stir and bring to a gentle boil.

Once the brine boils, reduce the heat and simmer for 2 minutes. Then, remove from the heat and pour the hot brine over the peppers.

Note: You may have a little extra brine! Just make sure all the tasty spices make it into the jar.

Seal the jar and allow pickled peppers to cool at room temperature for at least one hour. Store in the fridge and consume within one month. They are ready to eat right away, but they get tastier as time goes on and the flavors infuse into the peppers.

Other spices and herbs you can use

The best thing about making quick pickled peppers is how versatile the flavors are. You can mix and match your favorite spices, seeds, and herbs in this recipe and make it your own. Here are some ideas:

Bay leaves
Fresh dill
Coriander seeds
Cumin seeds
Fennel seeds
Ginger
Allspice

The best peppers to use for quick pickles

We have pickled every type of pepper you can think of. There really is no “best” pepper to pickle, as it depends on your taste preference. You can even pickle tiny peppers by throwing them in whole. Here are some of our favorite options for quick pickles:

Banana peppers – We have a dedicated pickled banana peppers recipe, and with good reason. They are one of our favorite peppers to pickle, and our family loves when we gift them.
Jalapeño peppers – Jalapeño peppers are very prolific in the garden, making them a good option for pickling. Here is a more in-depth guide on pickling jalapeño peppers.
Sweet peppers – We like to mix in sweet peppers along with a few spicy peppers for a balanced heat level. This is a great option if you like a bit of spice, but not too much.
Serrano peppers – Serrano peppers are spicier than jalapeño peppers, and they pickle very well. Try throwing in a few habanero peppers for even more heat.

How to can these pickles for long-term storage

While these are technically quick pickles, you may want to can them for long-term storage. This recipe is 50% vinegar and 50% water which is suitable for water bath canning. Be sure your vinegar is at least 5% acidity.

You may also choose to do a 60% vinegar to 40% water ratio. You can use sterilized mason jars and your preferred method of canning, such as a water bath or pressure canner. Once they are opened, be sure to store them in the refrigerator.

Note: Always follow the guidelines from the National Center For Home Preservation.

If you try our recipe for quick pickled peppers, let us know what peppers you used and any modifications you made. They’re one of our favorite snacks and I truly can’t get enough of them!

Quick Pickled Peppers

This recipe for quick pickled peppers is great for sweet peppers and hot peppers. It's easy, versatile, and incredibly delicious.

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Keyword: Pickles

Cook Time: 10

Total Time: 10

Servings: quart

Equipment

1 Quart sized jar

Ingredients

10-12 peppers sliced into 1/4 inch rounds, enough to fill jar
1.5 cups white vinegar 5% acidity
1.5 cups water
1-2 cloves garlic crushed
1 tsp dried oregano
1 tsp whole black peppercorns
1 tsp whole yellow mustard seed optional
1 Tbsp. salt sea salt or pickling salt
1 Tbsp. white sugar optional but recommended

Instructions

Slice peppers into even rings (about 1/4" width) and pack tightly into a clean quart-sized jar. Leave about 1/2 inch of headspace at the top.
In a large pot, add vinegar, water, garlic, oregano, black peppercorns, mustard seeds, salt, and sugar. Stir and bring to a boil.
Once brine boils, reduce heat and simmer for 2 minutes. Then, remove from heat and pour the hot brine over the peppers in the jar.
Seal jar and allow pickled peppers to cool at room temperature for at least an hour.
Once cool, store in the fridge and consume within 1 month. They will develop more flavor as time goes on.

Notes

You may have a little bit of extra brine! Just make sure all the spices make it into the jar for the full flavor.

For a crunchy texture, use unripe peppers. For example, use green peppers instead of red ripe ones, as they will hold up much better to the pickling process.