Refrigerator Pickled Jalapenos
Pickled Jalapenos are a delicious addition to nachos, burgers, pizza, sandwiches, soups and so much more! Make a jar for now or a few to enjoy this winter!
Prep Time 10 minutes
Cook Time 10 minutes
Refrigerator 2 hours
Total Time 20 minutes
- 7 jalapenos sliced in ¼-inch slices (about 20-ounces)
- 2 garlic cloves peeled and smashed
- ½ cup distilled white vinegar
- ½ cup water
- 2 tablespoons sugar
- 1 tablespoon kosher sea or pickling salt
Add the sliced jalapenos to a pint-size jar
(or any container with a lid).
In a small stainless steel or enamel saucepan, heat the garlic, vinegar, water, sugar, and salt over medium-high heat. Stir until the sugar melts; the brine should change from cloudy to clear with no grains of salt or sugar in the bottom of the saucepan. Remove from heat and allow it to cool slightly; about 5 minutes.
Pour the brine into the jar over the jalapeno slices. Secure the lid; gently shake to distribute the brine. Allow the jar to come to room temperature. Place the jar in the refrigerator When the jalapenos are cool, they’re ready to eat! You can safely store the pickled jalapenos in the refrigerator for up to 6 months.
Recipe adapted from FarmFreshToYou.com
- Always wear rubber gloves when working with chilies.
- Kosher, sea or pickling salts are the most common salts used for pickling vegetables. Do not use Iodized salt. Some additives in the iodized salt could affect the brine. [READ MORE]
- For less spicy pickled jalapenos, cut the peppers in half lengthwise; remove seeds.
Calories: 12kcal | Carbohydrates: 2g | Sodium: 582mg | Potassium: 20mg | Sugar: 2g | Vitamin A: 90IU | Vitamin C: 9.8mg | Calcium: 2mg
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