Refrigerator Pickled Jalapeños
No canning necessary! These pickled jalapeños are terrific on tacos, nachos, burritos, or just snacking!
Servings 3 -4 pint jars
Ingredients
- 20-30 Jalapeño Peppers Sliced
- 2 cups white vinegar
- 2 cups water
- 4 cloves garlic smashed
- 4 tablespoons sugar
- 2 tablespoons kosher salt
Instructions
- In a medium saucepan combine water, vinegar, garlic, salt, and sugar. Bring to a boil whisking until sugar and salt are dissolved about 5 minutes. Remove from heat, let cool 15 minutes.
- Slice jalapeños and add them to the jars ( I use 3-4 pint jars). Add the pickling juices to the jars, make sure you get some garlic cloves into each jar. Let cool to room temperature then add the id and place in the fridge.
- Store in the fridge for up to two months.
Notes
Try and wait a couple of days before digging in. A week should give you great flavor.
Nutrition
Serving: 1grams