Refrigerator Marinated Hot Peppers

Here's a fun, easy recipe if you have some Hungarian Wax peppers to use up. I have a small garden and usually only plant one or two plants of each type of pepper, so I had four ready to pick today. Four peppers, carefully stacked, will make a 4oz jar. This vinegar/water ratio recipe will fill a pint jar if you have more peppers. Please note that while these are made in a canning jar with a new lid, they must be refrigerated because they are not processed, just marinated.

Slice the peppers about 1/4" thick. I remove most of the seeds, and some of the membrane, if you like things hotter-leave 'em in. I suggest using a small clove of garlic, you will notice the flavor.

The hardest part of this recipe is having to wait 6-8 weeks before you can eat them... But here's the best part, if you make them soon, you will have some killer peppers for opening day of Football Season!

Refrigerator Marinated Peppers

Sterilize jars.
Wash and cut peppers, peel garlic, pack in jar.

Liquid:
1 cup white vinegar
1/5 cup water (just estimate as best you can)
1 1/2 tsp kosher salt
3 tsp sugar
Bring to a boil, lower heat and simmer for five minutes.

Pour over peppers, cover all peppers with liquid, release air bubbles with butter knife or wooden skewer.
Place a new flat canning top on the jar (no band). Let jar cool naturally. Screw the ring on.
Place in fridge for 6-8 weeks and use within 6 months.

I'll be joining Foodie Friday, Saturday Standstill, Summer Sundays, Sunday Showcase, Sundae Scoop and Blue Monday (there is blue in the runner...) Metamorphosis Monday (peppers to pickles) with this post, please stop over to see what everyone else is up to!