Hi! Exciting news! Three weeks ago, I tried a recipe for refrigerator peperoncini. We have an abundance of them in our garden and I was looking for something to do with them that didn’t involve canning. True to my word…I’m here to report that they are a smashing success!
Now, I gave them to my husband to try first because you never know how hot these peppers are and he likes things hot! And hot they were! But he said they were quite tasty…yay! Too hot for me…I’m a spicy sissy!
In case you are interested in the recipe…here it is!
Refrigerator Peperoncini Peppers
- 30 peperoncini
- 1 clove garlic
- 1 bay leaf
- 3 coriander seeds
- 3 peppercorns
- 1/2 cup water
- 1/2 cup vinegar (I used white distilled vinegar but you could use apple cider vinegar if desired)
- 1 1/2 tsp sugar
- 1 1/2 tsp pickling salt
Slice each pepper but do not remove seeds or tops. Stuff them tightly into the clean jars you have prepared. Add the spices ( garlic, bay leaf, coriander seeds, peppercorns) to the jar. In a pan, add water, vinegar and sugar. Heat to boiling. Be sure all sugar is dissolved. Pour mixture into jar to cover the peppers. Watch as the rascals may float. They will bubble as the peppers fill with the liquid…no problem. Just wait a few minutes and add liquid as the level drops. Add lid. Allow to cool a bit before putting in the refrigerator. The peppers will be ready in 3-4 weeks. I waited 3 weeks and 1 day…hehe!
If you make this recipe, let me know how they turned out for you!
Until next time…keep on keepin’ on!