The first day of fall has hit the Midwestern region and it seems that gardens are producing a bounty of veggies that need to be picked and processed before the cooler temperatures set in. Once again, a few local growers were kind enough to share an abundance of beautiful produce that was beyond what they could consume. I was thrilled to see a small bag of assorted hot peppers in the mix. The orange, red, and green, color combination would make for a beautiful display in canning jars. Because I would only have enough to fill one large jar, I decided to make refrigerator pickled peppers rather than canning them with a water bath method. This is a quick and simple way to make the great tasting flavor of the peppers last as they sit on the refrigerator shelf and marinate in the sweet and spicy vinegar solution. Use these peppers to top an Italian salad or to add some flavor to a grilled sandwich. Simply delicious!
Sweet and Spicy Pickled Peppers
2-4 cups sliced peppers
2 cups white vinegar
1⅓ cup water
1 tablespoon canning salt
2 tsp sugar
Canning jar(s) with tight fitting lid(s)
Wash jar(s) with warm soapy water; air dry. Pack the sliced peppers in jar(s). Set jar(s) aside.
In a saucepan, combine vinegar, water, salt, and sugar. Stir to dissolve sugar completely. Bring to a simmer over medium heat. Remove from heat and let cool.
Pour mixture over the peppers making sure they are completely covered. Twist on a tight fitting lid and store in the refrigerator. As the peppers sit, the flavors will develop. Store refrigerated for 4-6 weeks.