Refrigerator Pickled Jalapeños
No canning necessary! Refrigerator Pickled Jalapeños are tangy, spicy, and ready in no time. Plus, with so many ways to enjoy them, there are endless possibilities to use them.
Servings 3 pint jars
Calories 159kcal
Ingredients
- 1 1/2 pounds Jalapeño Peppers Sliced
- 2 cups white vinegar
- 2 cups water
- 6 cloves garlic smashed
- 1/2 cup granulated sugar
- 2 tablespoons kosher salt
Instructions
- Cut jalapenos into thin slices, and use gloves to protect your hands from the oils.
- 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 six months.
Notes
Try and wait a couple of days before digging in. A week should give you great flavor.
Nutrition
Serving: 1serving | Calories: 159kcal | Carbohydrates: 33g | Fat: 0.1g | Sodium: 4663mg | Potassium: 5mg | Sugar: 33g | Calcium: 18mg | Iron: 0.1mg
