ACV chilli refrigerator pickles are quick to make, and pack a punch! Great on a burger, in a sarnie or to top of a hearty stew.


1 cup (240ml) Bragg apple cider vinegar

1 tsp kosher salt

2 tblsp dark brown sugar

1/2 tsp dried oregano

3 garlic cloves, peeled and crushed

60ml extra-virgin olive oil

200-300g red jalapenos or Italian roasting peppers, thinly sliced ?️

Bragg Apple Cider Vinegar with gut


In a saucepan over medium heat, combine vinegar, salt, brown sugar, oregano, garlic cloves and olive oil and bring to a simmer.

Add sliced peppers and simmer for 10 to 15 minutes until the peppers are tender.
Transfer peppers into a pint mason jar and pour the liquid over top; secure with airtight lid and refrigerate overnight to let flavors infuse.

Peppers will keep in the refrigerator for up to 1 month.


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