Refrigerator Pickled Bell Peppers
 
 
Wonderfully tangy peppers. Great for Italian subs, pizza, fajitas, sandwiches, salads and much more.
Author:
Serves: 3 half pints
Ingredients
  • 4 large bell peppers, any color (I used red and yellow)
  • 3 cups white vinegar
  • 2 cups water
  • 2 tbsp. Kosher salt
  • 1 tbsp. sugar
  • 1 garlic clove, smashed per jar my garlic was very strong so I only used a ⅓ of a clove in each jar
  • Canning jars I used 3 half pint wide mouth jelly jars because it’s what I had on hand. How many jars needed will depend on the size of the peppers
Instructions
  1. In a saucepan, over medium heat, combine the vinegar, water, sugar and salt. Bring to a boil to make sure the salt and sugar dissolve. Set aside to cool.
  2. Rinse, dry and slice the peppers to your thickness preference, avoiding the seeds.
  3. Put a bit of smashed garlic in the bottom of each clean jar, then put the sliced peppers in. Really pack them in there leaving a room at the top so they can be covered completely by the vinegar mix.
  4. When the vinegar mixture is cool, pour over the jarred peppers. Top with canning lid and ring and into the frig they go! They need a day or so before you start eating them. It’s hard to say how long they will last as the first batch was gone within a couple of weeks.
  5. The recipe can be halved if you want to start with a smaller amount to try them out.
Recipe by at https://frugaltable.com/?p=304