Best Icebox Pickled Peppers Recipes

ICEBOX PICKLED PEPPERS

Icebox Pickled Peppers image

Make and share this Icebox Pickled Peppers recipe from Food.com.

Provided by Dave C

Categories Summer

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

2 cups water
6 garlic cloves
1 yellow onion, roughly chopped
1 red bell pepper, seeded and chop
1 yellow bell pepper, seeded and chop
1 orange bell pepper, seeded and chop
1 pasilla chile, seeded and chop
2 jalapeno peppers, seeded and halved
2 serrano peppers
1 habanero pepper
cold water, with ice
2 teaspoons salt
1 cup white wine vinegar (or cider vinegar)
1 cup sugar
1 teaspoon mustard seeds

Steps:

Heat two cups water in medium saucepan on low heat.
Add garlic, onions and peppers.
Blanch for one to two minutes.
Place into bowl of cold water and ice.
Reserve hot water.
To the hot water, add salt, vinegar, sugar and mustard seeds.
Stir to dissolve.
Transfer cooled peppers, onions and garlic to a large bowl.
Pour hot liquid over and toss to coat.
Cover with plastic wrap and refrigerate.

Nutrition Facts : Calories 171.5, Fat 0.6, SaturatedFat 0.1, Sodium 781.2, Carbohydrate 42.4, Fiber 2.1, Sugar 36.5, Protein 1.6

PICKLED PEPPERS

Pickled Peppers image

These are great plain or even on a sandwich!

Provided by Love2c0ok

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled

Time 8h20m

Yield 6

Number Of Ingredients 5

Ingredients

1 cup water
½ cup distilled white vinegar
⅓ cup white sugar
kosher salt to taste
3 red bell peppers, halved, or more to taste

Steps:

Combine water, vinegar, sugar, and salt in a saucepan; bring to a boil. Add red bell peppers to the boiling water mixture, reduce heat to medium-low, and simmer until peppers are softened, 8 to 10 minutes.
Transfer red bell peppers and liquid to jars, cover with lids, and refrigerate, 8 hours to overnight.

Nutrition Facts : Calories 61.8 calories, Carbohydrate 14.7 g, Fat 0.2 g, Fiber 1.2 g, Protein 0.6 g, Sodium 70.2 mg, Sugar 13.5 g

EASY REFRIGERATOR PICKLES

Easy Refrigerator Pickles image

This easy refrigerator pickles recipe is a great way to use cucumbers and onions from the garden. Here in Upstate New York, we have an abundance of cucumbers. -Catherine Seibold, Elma, New York

Provided by Taste of Home

Time 20m

Yield 6 cups.

Number Of Ingredients 9

Ingredients

6 cups thinly sliced cucumbers
2 cups thinly sliced onions
1-1/2 cups sugar
1-1/2 cups cider vinegar
1/2 teaspoon salt
1/2 teaspoon mustard seed
1/2 teaspoon celery seed
1/2 teaspoon ground turmeric
1/2 teaspoon ground cloves

Steps:

Place cucumbers and onions in a large bowl; set aside. Combine remaining ingredients in a saucepan; bring to a boil. Cook and stir just until the sugar is dissolved. Pour over cucumber mixture; cool. Cover tightly and refrigerate for at least 24 hours before serving.

Nutrition Facts : Calories 35 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 175mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.