Quick Refrigerator Pickled Jalapenos
These quick pickled jalapeños are tangy, crisp, and just the right amount of spicy. With only a few ingredients and about 10 minutes of work, you'll have a jar of homemade pickled peppers ready to stash in the fridge. Perfect for topping tacos, nachos, burgers, or sandwiches.
Servings: 16 servings
Calories: 8kcal
Ingredients
- ½ pound jalapeno peppers, sliced into ¼ inch rings (about 8-10 medium peppers)
- 1 large garlic clove, peeled
- ¾ cup white vinegar
- ¾ cup water
- 2 teaspoons coarse salt
- 2 teaspoons white sugar
Instructions
- Prep the jar. Wash and dry a clean pint jar (or two half-pints). Place the garlic clove in the bottom and pack the sliced jalapeños on top, pressing down so they fit snugly.
- Make the brine. In a small saucepan, combine vinegar, water, salt, and sugar. Bring to a boil over medium-high heat, stirring until the salt and sugar dissolve.
- Add the brine. Carefully pour the hot brine over the jalapeños, making sure they are completely covered. Use a spoon to push them down if needed.
- Cool and refrigerate. Let the jar cool to room temperature, then seal with a lid and refrigerate.
- Wait before serving. The peppers can be eaten after a few hours, but for the best flavor, let them sit at least 24 hours. Enjoy!
Notes
- Wear gloves when slicing jalapeños. The oils can linger on your skin and burn if you touch your face.
- Fully submerge peppers. If some slices float, push them down with the back of a spoon.
- Flavor variations. Add mustard seeds, black peppercorns, or a bay leaf to the brine.
- Storage. Keep refrigerated and use within 2 months. Always use a clean fork or spoon to remove peppers from the jar.
Nutrition
Calories: 8kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.004g | Sodium: 292mg | Potassium: 36mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 153IU | Vitamin C: 17mg | Calcium: 3mg | Iron: 0.04mg
