Lazy Girl Canning: Fridge Peppers

At the start of every growing season, the allure of the new seedlings and plants at the nursery can be a lot to handle. And I mean handle as in – I have absolutely no self control when it comes to buying what can actually fit in my garden. Thus, without a doubt, I buy and produce way more peppers than we can possibly eat.

This year it was sweet & hot banana peppers, cayenne peppers, green & red bell peppers, jalapenos, cajun belle and cherry peppers. Typing that out even seems like overkill. Note for next year – plan better, be stronger. 

So to say we had more hot peppers than we knew what to do with is an understatement. Our peppers grew like mad and I could not make enough tossed salads, hot sausage and pasta dishes to keep up. The only logical solution? Chop ’em and can ’em. 

The below recipe is what I call the lazy girl guide to canning as I’m not actually canning in the traditional sense where you sterilize the jar and what not. I simply made a brine, chopped my peppers and put them into mason jars. Voila – lazy canning!

Guenevere Garden Fridge Brine

  • 1 cup water
  • 1 cup white vinegar
  •  2 tbsp. sugar
  • 1 tbsp. kosher salt
  • 2 whole, peeled garlic cloves
  • 1 tsp. oregano
  1. Bring all ingredients to a boil.
  2. Pour over chopped pepper rings.
  3. Let cool on the counter.
  4. Refrigerate and let sit in fridge for a few days before using.
  5. Should keep for about 3 months.


*Double/triple/quadruple recipe according to how many peppers/jars you have. Chop into your lunchtime salad, stack onto a sandwich or top on your game day nachos.



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