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Dear Canning,

I’m just not into you. I love mason jars, though.


I don’t make it a secret that I don’t like to can. I feel like it’s one of those situations where I can embrace technology and make traditional homesteading a little easier without going all the way over to “the dark side” and forgo doing it at all.  I use my freezer and refrigerator to preserve the harvest. If you followed me last year, then you may remember that I wrote several posts about how to freeze for the winter and I also taught a fun class on it.  Find those posts here and I’ll keep this one relatively short so you have time to read (or re-read) those ;)

Seriously, you can easily freeze tomatoes, cucumbers, peaches, anything you may have traditionally canned. I throw tomatoes in the freezer whole and when I want to use them in a sauce or soup I take them out, let them sit for a few minutes and the peel comes right off. Just as if you par boiled it. Nope, I’m too lazy for that business!

Today I’ll share a recipe that came from fellow Slow Food Kansas City board member, Sarah Reed. Sarah demonstrated how to make these at Farm Aid a couple of weeks ago. They are Refrigerator Green Pepper Pickles, but honestly, I’ve pickled everything in the house using this method and it works beautifully. I’m not a huge fan of green peppers, but there is something about this recipe that I am strangely addicted to. Sarah advised they are wonderful on sandwiches and she wasn’t lying. Especially roast beef sandwiches. Give it a try and then pat yourself on the back for pickling something this year!

Pickled Green Peppers
You can use this same recipe to pickle cucumbers, zucchini, carrots or anything else from the garden.The photo above is a mix of zucchini and carrots with some garlic and thinly sliced unidentified peppers from our garden. I made two pint sized jars of those and one quart sized jar of pickled green peppers on Monday. They were gone within two days…and I didn’t tell anyone else in my house that I made them! They are that good!

5 green peppers, cut into 1-inch thick slices
5 cloves of garlic, smashed
2 cups water
2 cups vinegar (I used apple cider)
1 cup sugar (I used honey)

Divide the green peppers and garlic evenly among mason jars (pint size work best). In a medium saucepan, add the vinegar, water and sugar and cook over medium heat until it reaches a boil. Pour the vinegar mixture into the jars and cool completely. Once cool, put the lid on them and refrigerate.

They will last several weeks in the refrigerator, as long as you can last that long. You can go ahead and process (can) them if you wish or put them in the freezer.


31 Responses to “Refrigerator Green Pepper Pickles”

  1. Ellen says:

    Made these the other day with zucchinis and just sampled them tonight. Very good! I added some onions.

    Wish I could get zucchini pickles to be as crisp as cucumber ones. Do you think adding grape leaves might crisp them up?

    • JamieMilks says:

      That is a good question, Ellen. I’ve never used grape leaves, but what I would do is make sure the zucchini is as dry as possible before “pickling” them. To do this cut up the zucchini (the thicker, the better) and toss them with a teaspoon of sea salt. Place them in a fine meshed strainer that is suspended over a bowl to catch the liquid. Let them drain in the fridge for at least a couple of hours, but overnight if you have the time. Blot them with a towel after they’ve had proper time to strain and then proceed with the pickling.

      I am not patient enough to wait; although I’m sure this will help with the crispness. Good luck!

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  13. on the pickled green peppers do i have to do a canning process or can i just put them in pint jars with lids.



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