Refrigerator Pickled Peppers or Pepper Relish

[Kchurchill5]

I thought I would start here, and then go to other forums.

I would love to find a recipe for a pickled pepper relish.
Like the refrigerator kind for pickles. NO canning method
I have a mix of sweet and hot peppers and would love to make something.

I have found lots of recipes, but use within 2 weeks. I am one person; and have 5 pepper plants.

I will freeze some, roast others; but ... I would really like to find a recipe to put in the fridge that would last 2-3 months like my pickles do.

Any ideas guys?

[ChattyCathy]

I think I just saw a recipe posted to this site a few weeks back although I could be wrong

[Kchurchill5]

I'll look again, thx. I looked a week or so ago; but, I may of missed it.

[DanD]

How about this one KChurchill5


http://www.recipezazz.com/recipe/spicy- ... elish-9586

[Kchurchill5]

Doesn't last more than a week or so. I'm looking for something like refrigerate pickles in the 3-4 months.

But it looks delicious. I'm having a hard time finding anything without a water bath which I'm not doing.

[Axe]

Why not try Freezer Bread & Butter Zucchini Chips but use your peppers instead of Zucchini? This recipe is fantastic and using peppers would be great! I think I'll even try it! It freezes really nicely and you can just freeze in small amounts if it's just for one or two people.

And how about adapting Zucchini Relish (Grand Scale) in the same way? This is our 'Go To' relish recipe and you don't need any special canning equipment. You can just do it in a large pot on the stove.

[Sue]

The risk of keeping a hot relish more than a week is mold. Vinegar will keep the mold from gaining a foothold, but it is going to affect the flavor in a tart way. With pickles that's usually ok as it drains off. But relish does tend to grab the vinegar and hold on to it.
My advice is to find the relish recipe that appears to have the best flavor, then cut the recipe down to a manageable amount, and freeze it in half cup portions in zippy bags.