Pickled Jalapenos (Quick Refrigerator Method)
These pickled jalapenos are made with a quick refrigerator method that keeps them crisp, tangy, and full of balanced heat. Fresh jalapeno slices are lightly cooked in a simple vinegar brine, then packed into jars and chilled. They’re ready fast and perfect for topping tacos, nachos, sandwiches, and more.
Servings: 4 8 oz jars
Calories: 74kcal
Equipment
- 8 oz jars
- Nitrile Gloves
Ingredients
- 1 ¼ cup water
- 1 ¼ cup white distilled vinegar
- 3 tablespoon white granulated sugar
- 4 - 6 cloves garlic, peeled & sliced in half
- 1 tablespoon Kosher salt (regular table salt will cloud the water)
- 6 - 8 Fresh Jalapenos, sliced
Instructions
- Combine the water, vinegar, sugar, garlic, and salt into a medium stainless steel or non reactive pot. Heat on high until the sugar and salt are dissolved.1 ¼ cup water, 1 ¼ cup white distilled vinegar, 3 tablespoon white granulated sugar, 4 - 6 cloves garlic, peeled & sliced in half, 1 tablespoon Kosher salt (regular table salt will cloud the water)
- Slice the jalapenos and add to the pot of hot brine. Bring to a boil, and then set the pot aside for 10 minutes.6 - 8 Fresh Jalapenos, sliced
- Ladle the jalapenos and pack into four clean, sanitized 8 oz mason jars.6 - 8 Fresh Jalapenos, sliced
- Pour the hot brine over the jalapenos, to about 1" from top rim of the mason jars.
- Place the seals and lids on the jars and tighten moderately. If you are going to Hot Water Bath Process, now is the time to do so.
- If not Hot Water Processing, let the jars sit on the counter until they are completely cooled. You should hear four 'pops' as the vacuum created by the cooling jars sucks the seal down.
- Make sure lids are not loose, and then refrigerate up to 2 weeks. If you did the Hot Water Bath Canning process, you can store them in your pantry for up to 18 months.
Notes
- Protect Your Hands: Always wear latex or nitrile gloves when handling and slicing jalapeños. You'll thank yourself later! Goggles aren't a bad idea either if you're processing a lot of jars!
- Choose Your Cutting Surface Wisely: Use a plastic or metal cutting board instead of wood, as the capsaicin (heat) can seep into wooden boards.
- Don't Overcook: When heating the pickling liquid, bring it just to a boil, then immediately pour it over the jalapeños. Overcooking them will make them lose their crispness.
- Slice Evenly: Aim for uniform slices. This ensures that all the jalapeños pickle at the same rate and have a consistent texture.
- Pack Tightly: Pack the jalapeño slices tightly into your clean jar. This helps keep them submerged in the pickling liquid, ensuring even pickling and better preservation.
Nutrition
Calories: 74kcal | Carbohydrates: 15g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 1752mg | Potassium: 154mg | Fiber: 2g | Sugar: 11g | Vitamin A: 529IU | Vitamin C: 60mg | Calcium: 28mg | Iron: 0.3mg
