Why buy a jar at the grocery store when you can make a home-made batch of crunchy pickled jalapeños with peppers plucked from plants on your patio? These are refrigerator pickles, so there’s no canning involved.
Pickled jalapeño peppers are a favorite food around here and I usually have a store-bought jar at the ready to add to panini sandwiches, to top a pizza, or to sprinkle on Mexican food.
But since gardening this year has yielded such a good chile pepper crop, I decided to create my own easy recipe for pickled peppers.
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Crunchy Pickled Jalapeños
This recipe takes just minutes to make, though you’ll want to let the peppers sit in the brine for a week or so before enjoying them.
Jalapeño peppers — Just a couple of jalapeño plants will net enough for a nice batch of crunchy peppers for the fridge. Can you use other hot peppers? You absolutely can!
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Vinegar — This recipe calls for distilled vinegar, but you could substitute apple cider vinegar if you like.
Garlic — Adding a whole clove of garlic to the jar gives it a little extra flavor
Sugar — The addition of sugar helps to tame the heat a little; if you’re looking for a keto pickled jalapeños, simply skip it. Use your favorite brand of granulated cane sugar. I prefer organic.
Salt — Use sea salt, NOT table salt. Table salt often has anti-caking agents that can cause cloudiness in pickles.
Making these Quick Pickled Jalapeños
Start by heating the brine: Measure vinegar, water, salt, turmeric, and sugar into a saucepan and bring to a low simmer over medium heat.
Before you start slicing the hot peppers, please save yourself some pain and slip on a pair of kitchen gloves to protect your hands and eyes while working with them.
Use a knife or mandoline to slice the peppers into rings 1/8″ thick or less. Transfer jalapeño slices — seeds and all — into pint-sized jars, pushing them down slightly. This recipe will fill three pint sized jars.
Pour hot brine over the peppers in the jars; a canning funnel makes it easy to do this without spilling. Twist on a lid and allow the jars to cool to room temperature. Transfer to refrigerator and allow to marinate for several days before using them.
Using these Hot Peppers
My son, a lover of hot peppers, will tell you that just about any recipe will benefit from a sprinkling of these crunchy jalapeños. He uses hot peppers on everything!
- Stir some into scrambled eggs
- Sprinkle jalapeno slices onto refried beans
- Roll up into a shredded chicken taco
- Add them to salsa
- Sprinkle them on nachos
- Add them to quesadillas
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- 2 cups white vinegar
- 1-1/2 cups water
- 2 teaspoon kosher salt
- 2 tablespoons sugar
- 1/4 teaspoon turmeric
- 1-1/2 pound fresh jalapeño chile peppers
- Combine vinegar, salt, sugar, and turmeric in a small saucepan and slowly heat to near boiling.
- While liquid is heating, wash peppers and cut off the stems.
- Slice peppers into 1/8-inch rings and place them in a pint jar.
- Peel the garlic clove and place it in the jar with the pepper rings.
- Pour the warm brine over the peppers in the jar; seal.
- Allow the mixture to cool slightly; cover with a lid and let marinate in the fridge for several days before using them.
- Store in the refrigerator.
With refrigeration, the pickled peppers will keep for several months.
Have an assortment of hot peppers? Feel free to mix and match the peppers!
Nutrition Information:Yield: 32 Serving Size: 1 tablespoon
Amount Per Serving: Calories: 6Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 40mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 0g