Refrigerator Pickled Jalapeños Recipe
Homemade pickled jalapenos are so easy to make! I love adding these to any meals needing a little extra "kick". These refrigerator pickled jalapenos require no special equipment and are made using simple ingredients. They’re a great way to add flavor to sandwiches, salads, and soups.
Prep Time5 minutes mins
Cook Time5 minutes mins
Total Time10 minutes mins
Course: condiment
Cuisine: Vegan, Vegetarian
Servings: 1 16-ounce jar
Calories: 177kcal
Author: Chef Cindy
- 10 jalapeños
- 2 whole garlic cloves peeled and smashed
- 1 cup distilled white vinegar
- 1 cup water
- ⅓ cup organic cane sugar
- 1 teaspoon fine kosher salt
Rinse and dry the jalapeños. Trim the stem end off and thinly slice each jalapeño. Place them in a 16-ounce glass jar with the garlic cloves.
In a small saucepan, add the vinegar, water, sugar, and salt. Heat over low heat, stirring occasionally until sugar is dissolved, about 5 minutes. Pour the brine over the jalapeños.
Set aside and let cool to room temperature, for about 30 minutes. Store in the refrigerator for up to 1 month.
- Dependent on their size, ten large jalapeños may require two jars. If so, increase the amount of brine liquid to ensure that jalapeños are entirely covered with liquid.
- Pickled Jalapeños can last up to one month in refrigeration. The longer they sit in the brine, the milder they will become.
- You can increase the sugar used if you desire less heat.
- For a different flavor, you can vary the vinegar used (apple cider vinegar - try cayenne apple cider vinegar for an extra kick, champagne vinegar, white wine vinegar) or the spicing (chile peppers, rosemary sprigs, juniper berries).
- Use kosher or pickling salt for pickling - they don't contain anti-caking agents, making the brine cloudy.
- Can't find fine ground Kosher salt - use a spice grinder to grind further; the salt will dissolve quicker.
Calories: 177kcal | Carbohydrates: 39g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1174mg | Potassium: 189mg | Fiber: 2g | Sugar: 36g | Vitamin A: 755IU | Vitamin C: 84mg | Calcium: 26mg | Iron: 1mg