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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
Cook Time5 minutes
Total Time10 minutes
Course: condiment
Cuisine: Vegan, Vegetarian
Servings: 1 16-ounce jar
Calories: 177kcal
Author: Chef Cindy

Ingredients

  • 10 jalapeños
  • 2 whole garlic cloves peeled and smashed
  • 1 cup distilled white vinegar
  • 1 cup water
  • cup organic cane sugar
  • 1 teaspoon fine kosher salt

Instructions

  • 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. 

Notes

  1. 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.
  2. Pickled Jalapeños can last up to one month in refrigeration. The longer they sit in the brine, the milder they will become. 
  3. You can increase the sugar used if you desire less heat.
  4. 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).
  5. Use kosher or pickling salt for pickling - they don't contain anti-caking agents, making the brine cloudy.
  6. Can't find fine ground Kosher salt - use a spice grinder to grind further; the salt will dissolve quicker. 

Nutrition

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