Comments on: Quick Pickled Peppers

By: Cookie and Kate

Cookie and Kate — Mon, 27 Oct 2025 01:40:16 +0000

In reply to Jana Jackson. Hi Jana, you should let the pickles cool to room temperature in the jar, then screw on a lid and refrigerate the pickles.

By: Jana Jackson

Jana Jackson — Sun, 26 Oct 2025 20:16:42 +0000

Is it supposed to say a screw on a lid and then let cool to room temperature and put in the fridge?

By: Cookie and Kate

Cookie and Kate — Tue, 05 Aug 2025 12:22:57 +0000

In reply to Laura. Hi Laura, these will keep in the refrigerator for about a month. It is not designed for canning.

By: Laura

Laura — Fri, 01 Aug 2025 16:28:56 +0000

In reply to Sharon. A month? It didn't specify frig or shelf life in the steps.

By: Melissa J

Melissa J — Sun, 01 Jun 2025 14:03:14 +0000

Keep coming back to this recipe- it’s so good! Trying a variety today- schoolhouse, jalepeno and banana. Thanks for sharing your recipe

By: Kate

Kate — Fri, 29 Nov 2024 12:52:01 +0000

In reply to Karen Gamino. Great to hear, Karen! Thank you for your review.

By: Karen Gamino

Karen Gamino — Wed, 20 Nov 2024 18:11:55 +0000

I have made these Quick pickled peppers twice now. I follow the recipe and they turn out delicious! I use Long hot Italian peppers from my garden. These are great for gift giving!!

By: Kate

Kate — Thu, 31 Oct 2024 11:33:58 +0000

In reply to Sharon. Sure, but I think this is best as written.

By: Sharon

Sharon — Tue, 22 Oct 2024 21:00:19 +0000

Can I add more sugar than the recipe calls for?

By: Marcie

Marcie — Wed, 25 Sep 2024 12:47:08 +0000

This is the easiest recipe and the peppers are delicious! I have made it with both jalapeño and Serrano peppers (Serrano for those that want very spicy). This recipe is a great use of garden peppers. I give to friends and everyone loves them!