Pepperoncini Pickled Refrigerator Version

8/14/2020 – Picked our first mess of peppers–from Mary’s Garden–that is enough to fill a quart jar. Looked around for an interesting recipe and found this one. This preparation was inspired by her recipe.


  • pepperoncini peppers – enough to fill a quart jar
  • 2 cups water
  • 2 cups apple cider vinegar
  • 2 tbsp sea salt
  • 2 bay leaves – They are old and not much aroma.
  • 4 garlic cloves
  • 1/2 tbsp peppercorns
  • 1/2 tsp Ball’s Pickle Crisp Granules


  1. Washed the peppers and stuck a thin knife through each one to allow the liquid and flavorings to get inside.
  2. Boiled the water, vinegar, and salt. Let it cool to a “very warm” level.
  3. Filled the quart jar with the peppers, bay leaves, garlic, Pickle Crisp, and peppercorns.
  4. Poured the very warm liquid over the peppers and let the liquid percolate inside the peppers. Topped off until everything stayed submerged.
  5. Put on a plastic lid and refrigerated for 3 days.
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