Scale

Here’s everything you’ll need for these colorful refrigerator pickles.

1 cup mini sweet peppers, thinly sliced — Add color, crunch, and mild natural sweetness.
1 cup jalapeños, thinly sliced — Bring fresh chile flavor and heat.
1 medium red onion, thinly sliced — Adds crisp texture, sharp onion flavor, and vibrant color.
1 cup peeled garlic cloves — Absorb the seasoned vinegar brine and add bold garlic flavor.
1 cup white vinegar — Provides the bright acidity that forms the base of the pickling liquid.
1 cup water — Dilutes the vinegar to create a balanced refrigerator-pickle brine.
2 tbsp granulated sugar — Adds gentle sweetness that balances the vinegar and jalapeño heat.
1 tbsp kosher salt — Seasons the vegetables and brine.
1 tsp black peppercorns — Add peppery warmth.
1 tsp mustard seeds — Provide a classic savory pickling flavor.
½ tsp red pepper flakes — Add another layer of chile heat.
½ tsp dried oregano — Brings subtle herbal flavor.
2 bay leaves — Add aromatic depth as the vegetables pickle.
½ tsp coriander seeds, optional — Add a warm, slightly citrusy spice note.

This easy refrigerator-pickle method requires only a few minutes of cooking.

Wash the mini sweet peppers, jalapeños, and red onion thoroughly.

Thinly slice the sweet peppers and jalapeños into even pieces.

Peel and thinly slice the red onion.

Make sure your garlic cloves are peeled and discard any cloves that are damaged or soft.

Place the sliced sweet peppers, jalapeños, red onion, and whole peeled garlic cloves into a clean quart-size glass jar.

Alternate the ingredients as you fill the jar so the peppers, onions, and garlic are distributed throughout.

Leave approximately 1 inch of space at the top.

In a medium saucepan, combine:

Stir everything together.

Place the saucepan over medium heat and bring the mixture to a gentle simmer.

Stir until the sugar and salt have completely dissolved.

There’s no need to vigorously boil the brine.

Carefully pour the hot pickling brine into the jar.

Continue pouring until the peppers, onion, and garlic are completely covered.

Make sure the vegetables remain submerged in the liquid.

Leave the jar uncovered at room temperature for approximately 30–45 minutes, or until cooled.

Once cooled, seal the jar tightly with a lid.

Transfer it to the refrigerator.

Refrigerate for at least 24 hours before serving.

This gives the vegetables time to absorb the sweet, spicy, tangy brine.

For a deeper and more developed flavor, allow them to pickle for 3–5 days.