Quick Pickled Hot Peppers

Quick Pickled Hot Peppers

This is a quick fridge pickle that's easy to prepare and ready to eat in a couple of months.
These are great in salads, or with a sandwich.


1 Lb (500g) or enough peppers to fill a 1.5L wide mouth Mason jar
some little carrots
2.5 cups (625 mL) of water
2.5 cups (625 mL) of vinegar (mixed white with rice & cider)
2 Tbsp (30 mL) of peppercorns
2 Bay Leaves
2 Tbsp (30 mL) coriander
4 cloves garlic
2 Tbsp (30 mL) dried chopped onion
3 Tbsp (45 mL) sugar
3 Tbsp (45 mL) salt


Prep time: ,
Cook time: ,
Total time:


Makes: 1 Jar


Wash the peppers...
Poke holes in peppers.
Combine your liquid and remaining spices in a pot and bring to a boil.
Reduce the heat and simmer for 5 to 10 minutes, then let cool slightly.
Pack the peppers & carrots into a sterilized wide mouth 1.5L Mason jar.
Pour the pickling liquid over the peppers, put on a lid and stick in the fridge.
**This is a fridge pickle - they are NOT shelf stable, must be kept refrigerated and must be eaten with 2-3 months.


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Quick Pickled Hot Peppers Recipe
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