Refrigerator Pickled Peppers

12  cups		chili peppers you can use any type of pepper here. The amount will vary depending on how you chop them
2  cups		white vinegar
4		garlic cloves chopped
3  tablespoons		black peppercorns
1  teaspoon		cardamom seeds
1  tablespoon		ginger
2		bay leaves
2  tablespoons		pickling salt

Tip: For nutritional information on all the ingredients in Refrigerator Pickled Peppers just click on each ingredient name. Then adjust the serving size for any Refrigerator Pickled Peppers ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Wash and dry the chili peppers. Cut the large ones up into small chunks or slice them into rings. Any small peppers you can leave whole, but poke holes in them to the pickling solution can enter the peppers. Pack them all into a sterilized quart jar.
To a pan, add all remaining ingredients. Stir.
Heat and bring to a quick boil, then reduce heat and simmer about 20 minutes.
Pour the hot brine into the jar, over the peppers, and seal with a sterilized, tight lid. Cool and refrigerate.
Let the peppers sit a week or two before using so they can get nicely pickled, though they are fine to eat right away. It is best to wait!
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