Make a quick batch of refrigerator pickled jalapeños with your summer garden harvest. These pickled jalapeños are made in less than ten minutes and ready to enjoy after two days of rest. Perfect for adding to your next burger, or enjoying straight from the jar as a spicy snack!
Pack two pint size jars with sliced jalapeños and smashed garlic (one clove per jar). Set aside.
In a saucepan over medium heat, add vinegar, water, sugar, and salt. Whisk to combine.
Heat to boiling and cook for 1 minute, or until sugar is completely dissolved. Remove from heat and allow to cool until warm.
Pour liquid into jars to completely cover jalapeños. Depending on how tightly packed your peppers are, you may have leftover brine.
Tightly seal and refrigerate for two days to allow peppers to pickle. Store pickles in refrigerator for up to six months.
Notes
Any peppers can be pickled - try this recipe with sliced bell peppers, banana peppers, serrano peppers, or any peppers you have on hand.
Your refrigerator jalapeños need to be stored in the refrigerator. Since they are not canned, they are not shelf-stable and need to be refrigerated.
Your peppers need at least two days to pickle in the brine before enjoying. They are edible immediately, but need at least two days of rest for best flavor.