Spicy Refrigerator Pickled Peppers

Serve these savory/sweet/spicy pickles with BBQ, burgers/veggie burgers, with a cheese platter or chop into cream cheese and chopped pecans for an amazing spread!

Spicy Refrigerator Pickled Peppers
Spicy Refrigerator Pickled Peppers
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Rating: 0
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Rate this recipe!
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This recipe was adapted from one of our favorite blogs, love & olive oil. Blog author, Lindsay says this “is a quick refrigerator pickle: meaning it’s not meant to be canned. The most obvious indicator of this is the addition of olive oil in the brine; a recipe made for home preserving will never include oil for safety reasons. But the result is so delicious they’ll be gone before it becomes a concern, that I can promise you. With a flavorful brine infused with generous amounts of crushed garlic, a little brown sugar and some fragrant oregano, these spicy pickled peppers will have you wishing a hot pepper plant would miraculously sprout (and thrive) in your sad little excuse for garden.”
Servings Prep Time
1 12 hrs
Cook Time
15 min
Servings Prep Time
1 12 hrs
Cook Time
15 min
Spicy Refrigerator Pickled Peppers
Spicy Refrigerator Pickled Peppers
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This recipe was adapted from one of our favorite blogs, love & olive oil. Blog author, Lindsay says this “is a quick refrigerator pickle: meaning it’s not meant to be canned. The most obvious indicator of this is the addition of olive oil in the brine; a recipe made for home preserving will never include oil for safety reasons. But the result is so delicious they’ll be gone before it becomes a concern, that I can promise you. With a flavorful brine infused with generous amounts of crushed garlic, a little brown sugar and some fragrant oregano, these spicy pickled peppers will have you wishing a hot pepper plant would miraculously sprout (and thrive) in your sad little excuse for garden.”
Servings Prep Time
1 12 hrs
Cook Time
15 min
Servings Prep Time
1 12 hrs
Cook Time
15 min
Ingredients
  • 3/4 cup white or apple cider vinegar
  • 1/4 cup The Ancient Olive serrano honey vinegar
  • 1 teaspoon kosher salt
  • 2 tablespoons dark brown sugar
  • 1/2 teaspoon dried oregano
  • 3 garlic cloves peeled and crushed
  • 1/4 cup The Ancient Olive Ultra Premium olive oil
  • 1/2 lb red jalapenos Fresno or Italian roasting peppers, thinly sliced into ¼ inch rounds
Servings:
Units:
Instructions
  1. In a saucepan over medium heat, combine vinegar, salt, brown sugar, oregano, garlic cloves, red chile and olive oil and bring to a simmer. Add sliced peppers and simmer for 10 to 15 minutes until the peppers are tender.
  2. Transfer peppers into a pint mason jar and pour the liquid over top; secure with airtight lid and refrigerate overnight to let flavors infuse. Peppers will keep in the refrigerator for up to 1 month.

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