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Refrigerator Pickled Peppers Recipe

Want to learn how to make pickled peppers in the refrigerator? This easy refrigerator pickled peppers recipe is ready in 24 hours and can be used for any type of pepper, whole or sliced.
4.53 stars (23 ratings)


  • 1 pound peppers
  • ¼ cup cilantro, or other herbs
  • 2 tablespoons mustard seeds
  • 2 whole garlic cloves, sliced thin
  • ¼ teaspoon red pepper flakes, optional
  • 2 cups water
  • 1 cup vinegar
  • 1 tablespoon salt
  • 1 tablespoon sugar


  • Prep the peppers: Wash peppers and slice into ¼” thick slices, if desired.
  • Prepare the pickling jar: Add cut peppers to a tall jar and add cilantro or other desired herbs, mustard seeds, garlic, and red pepper flakes.
  • Prepare and add the brine: In a medium saucepan bring the water, vinegar, salt, and sugar to a boil. Once boiling, pour into the jar until the liquid completely submerges the peppers. Close the lid on the jar tightly.
  • Pickling instructions: Let the jar cool on the counter until it reaches room temperature. Once cooled, put the jar into the refrigerator and let the peppers pickle for at least 4 hours before serving, but for best results serve after at least 24 hours. Quick pickled peppers are good up to 2-3 months in the refrigerator.


  • Which vinegar should you choose? White vinegar, white wine vinegar, and apple cider vinegar are the best vinegar choices for pickling peppers.
  • Recommended jar: Because peppers are a tall vegetable if pickling whole, choose a tall jar so they fit snug with about ½ - 1 inch space (2-3 cm) below the lid.
  • Other recommended tools: small saucepan, cutting board, knife set
  • Prep ahead and storage: Refrigerator pickled peppers should be made at least 4 hours before serving, but for best results make at least 24-48 hours ahead. Keep pickled peppers refrigerated and they can be enjoyed for up to 2-3 months. Do not freeze pickled peppers.
  • Nutrition notes: This recipe uses only plant-based ingredients and it is gluten-free. It does call for a high amount of salt for the brine, however the amount actually absorbed by the peppers themselves is small compared to the amount of salt used in the recipe.

Nutrition Information

Serving: 1serving, Calories: 50kcal, Carbohydrates: 7g, Protein: 2g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 1172mg, Potassium: 167mg, Fiber: 2g, Sugar: 4g, Vitamin A: 351IU, Vitamin C: 61mg, Calcium: 24mg, Iron: 1mg