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Saturday, July 31, 2010

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 FridaySaturday StandstillSummer SundaysSunday ShowcaseSundae 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!

34 comments:

  1. Hi Happier Than a Pig In Mud! I just love this name for your blog....too cute!!

    The peppers sound good. I bet they are good on a pizza or sub sandwich.

    hugs
    Sissie

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  2. What a great idea for too many peppers. I have too many anaheim, but I am sure this would work for them too. I am printing this off right now. I would love them in salads.

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  3. Sounds yummy! Our pepper plants have all died, so I'll not be pickling any this year. By the way, I love your cutting board!

    Sherry @ A Happy Valentine

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  4. G'eve ~ Hubby would love these on a sandwich ... will have to get to work quickly as Redskin season is just around the corner.

    Have a lovely PINK summer's eve ~
    TTFN ~ Hugs, Marydon

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  5. Okay, where was this last week when I harvested about 4 of my hungarian hot peppers!

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  6. I love the title :-)....
    Love the spicy and hot condiments.

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  7. I canned my banana/Hungarian peppers last year and did not like the texture at all. I will be doing this next week as I have about 20 small ones on the plants right now. How long will they last in the refrigerator? I would like to do 3 -4 jars to make it through to next summer.

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  8. We love banana peppers on salads and burgers. This recipe looks easy enough for me--I'm definitely trying it! Linda

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  9. Hello! The original recipe said to use them within 6 months. They don't last too long, they're great on a cracker with cheddar cheese!
    Have fun!

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  10. My hubby just put up 12 quarts of pickled banana peppers.....I'll be he would love this recipe, too!! Your zucchini relish looked wonderful, too! I LOVED your zoo table scape and that darling pig planter filled with zinnias!! My bestest pal gave me a vintage aluminum pitcher filled with zinnias as part of my birthday gift yesterday!! Zinnias are my favorite summer flower!

    Loved catching up on your wonderful posts...you are such a good and frequent blogger. dana

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  11. Thanks for the recipe! I'm always looking for was to preserve the harvest that don't involve canning!

    Manuela

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  12. You must be a girl who loves her spicy-ness! Great reciepe except I would have to throw in a bottle to Tums or Rolands to go with it... LOL Love the fact that your post are always unexpected!

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  13. These would kill me! They look great though. I am trying your relish this week though.

    I was wondering if you had a recipe for canning roasted red peppers. I would love to can some this year since I have the perfect pepper plant for it. Love using them in sauces. I thought I would come to my reliable source first though before searching the web.

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  14. Hi Maggie! I haven't tried canning roasted peppers yet, as a matter of fact, I just roasted my first peppers two weeks ago on the grill!
    I do recommend this site for anything chile/pepper related...
    pepperfool.com

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  15. My joe would love these. I stay away from any thing that sat next to a pepper! thanks for visiting me♥olive

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  16. Wow! This is a great recipe that will set most folks on their bottoms for sure :-) For lovers of heat, it is wonderful. I hope you have a wonderful day. Blessings...Mary.

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  17. Love these on subs and pizza. Perfect for fall when you need something to heat you up. I can't believe it is August! Where has the year flown to. Thanks for stopping by.
    Sherry

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  18. We're going to have to give this a try. I love your pig cutting board! You're going to have to swing by my site sometime to see Kitchen Pig :)

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  19. Look ZEEESSSTTTTTYYYYYYY! I would love them!

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  20. I have these peppers in my kitchen garden. I will try this recipe. Thanks.

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  21. I don't have too much experience with peppers except making jalapeno jelly. My little garden does have 3 green pepper plants and little peppers are just now beginning to appear. Doubt I will get more than enough for salad!

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  22. Yep, I spotted the blue in the runner.

    Happy Blue Monday.

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  23. Now that's a kick! Love your piggy cutting board too!!

    Love,
    Susan and Bentley
    xxoo

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  24. Just the right touch of blue with your peppers for a great post for today. I love black pepper but not big on these type peppers. I enjoy pepper sauce made from them.

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  25. This looks like such a great recipe. I've not come across anything like it before. Thanks for posting it. I can't wait to give it a try! Thanks.

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  26. Love ur piggy cutting board. I don't know about the hot peppers though, I'm a chicken when it comes to those...lol
    Have a great week!

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  27. Oh, I am going to have to try this. I LOVE pickled peppers! I have made them by processing them before but, have never tried this method. I am going to do it as soon as we get home from our vacation!

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  28. I do love your piggy cutting board! I have a small collection of them (just 4 so far), but am looking for more. I am your newest follower!

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  29. Those look good, Lynn, and I love your little pig cutting board! Sounds like your garden is doing well. Have a great week!
    Beth

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  30. IF they taste anything like Banana Peppers that I love on my subs... I AM BUYING PEPPERS TOMORROW to make your recipe!!!!! You make it look so easy...I cant wait to try!
    Thanks for sharing!
    Rachel

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  31. Your fridge must be stocked with all of these lovely little bottles. I'm sure these peppers will be a treat garnishing salads and sandwiches. I would love to try them too. Happy weekend Lynn!

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  32. Absolutely fabulous!!!

    :)
    ButterYum

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  33. I love your pig cutting board! The peppers might be too spicy for me :)

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  34. These things are so good on sandwiches, hamburgers, and even hot dogs! YUM! We can eat a whole jar in one sitting. Thank you for linking up at the Carnival of Home Preserving!

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