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    You are in: Home / Community Forums / Community Cafe / Refrigerator Pickled Peppers
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    Refrigerator Pickled Peppers

    Mon May 20, 2013 7:53 am Groupie
    I thought I would start here, and then go to other forums.

    I would love to find a recipe for a pickled pepper relish.
    Like the refrigerator kind for pickles. NO canning method
    I have a mix of sweet and hot peppers and would love to make something.

    I have found lots of recipes, but use within 2 weeks. I am one person; and have 5 pepper plants.

    I will freeze some, roast others; but ... I would really like to find a recipe to put in the fridge that would last 2-3 months like my pickles do.

    Any ideas guys?
    Mon May 20, 2013 11:19 am Groupie
    Here's one Sarasota.

    on-sale Refrigerator Relish.

    You can fiddle with the amount of sweet peppers by using hot peppers or a mixture of both.

    Make sure the rim of your jar (jars) are clean when you put the lids on, then screw down the rims-dont "crank down tight", just a nice firm twist-let cool on your counter. Chances are you will get a reasonable seal that will let you keep your relish in the fridge for months.
    Mon May 20, 2013 11:24 am
    Forum Host
    Could you use your pickle recipe for the peppers? (Sorry if that is a silly suggestion, I don't can.) icon_confused.gif

    I found the following recipe online - according to the recipe directions, the peppers "will last at least 3 weeks and sometimes longer in the refrigerator:.

    How to Pickle Peppers in the Refrigerator

    Wash your peppers thoroughly. Slice and de-seed them if you do not want to pickle them whole. Wear gloves if you are cutting spicy peppers.

    Add 3 cups of vinegar, ΒΌ cup of sugar, 1 tablespoon salt, several garlic cloves and the oregano, dill and coriander to your stock pot. Boil this mixture until the salt and sugar are both dissolved.

    Place peppers in the jars. Pack the jars with peppers before you add the brine.

    Ladle hot brine into the jars using the funnel to make it easier. Fill the jars almost to the top and put the lids on.

    Transfer the jars to the refrigerator when they are cool enough to handle.

    Brine the peppers for at least 24 hours before eating them.

    Tips & Warnings
    Pickle fresh, crisp peppers. Varieties that work well are jalapenos, ancho chiles, bell peppers and sweet peppers, depending on the level of spiciness that you want.

    Use any type or combination of vinegars that you have available. White vinegar, rice wine vinegar and red wine vinegar are all good choices.

    You can pickle other vegetables along with your peppers. Carrots, onions and cauliflower work well.

    Use or reuse any sturdy glass jar that you have available. Since these are not canned or processed you do not necessarily need canning jars.

    These pickles are not water processed or canned so they need to be refrigerated. They will last at least 3 weeks and sometimes longer in the refrigerator.
    Mon May 20, 2013 4:39 pm Groupie
    I routinely make all kinds of pickles, including Quick Pickled Peppers and they last more than a month in the refrigerator.

    Here is a link to an eHow article:
    Pot Scrubber
    Tue May 21, 2013 7:52 pm Groupie
    I don't can nothing or make preserves or anything fancy like that, but I do have a gallon jug in my fridge full of assorted pickled stuff. I toss in eggs, garlic cloves, onion slices, okra pods, or whatever... and eat whatever out of the jug I feel like when I feel like it.

    I know there are canning purists out there who swear that I will die a horrible death of botulism but my great grandmother always had a jug of stuff in her fridge and so did my grandmom and so did my mom and now so do I. Never have got sick once.

    I know the canning forum has a few pickle Nazis who will curse me so I have never posted this recipe there. So if you disagree with me and four generations of my family you are free to post it here but PLEASE don't be a sour puss and drag down the reviews of my recipe.

    Pickled Cluckerberries (Eggs)
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