No canning necessary! If you're new to making pickles, this recipe for Quick Refrigerator Pickled Jalapeños is a good one to start! Good with tacos, burritos, nachos, guacamole salsa, and more!
In less than 15 minutes you could have these Refrigerator Pickled Jalapeños made and in the fridge! This week I accidentally bought too many jalapeños. I seriously dislike wasting food, so pickling them was a good way to preserve them.
And now that I've made them, and tasted them (SO good), I can think of a host of different ways to use them.
We love anything with Tex-Mex flavours, so I can't wait to add them to these Halibut Tacos with Tequila Lime Marinade or this Fresh Burrito Bowl , these Loaded Sheet Pan Nachos, or even this easy Gluten-free Cheesy Herb Cornbread.
These Refrigerator Pickled Jalapeños are as easy as my Quick Refrigerator Pickled Beans!
- Wash and sterilize Mason jars and lids by filling them with boiling water.
- Remove the stems and tips of the jalapeños and slice into rings.
- Fill the jars with the rings.
- Combine the ingredients for the pickling liquid and bring to a boil.
- Fill the jars, add a lid and store in the refrigerator.
These pickled jalapeños are piquant and tasty within a few hours! They have a subtle sweetness that you don't get with raw jalapeños. They have ALL the heat that you'd expect from a jalapeño!
How long will these refrigerator pickled jalapeños last?
They will last for at least a month or more in a tightly sealed jar in your fridge.
These pickled jalapeños are a beautiful vivid green until you add the pickling liquid. Then they become the familiar olive green colour you're used to seeing on your restaurant nachos.
Jalapeños vary in their heat level. Some are surprisingly hot. Remember to wash your hands very thoroughly in hot soapy water, dry them completely, and avoid touching your eyes, or nose!
Quick Refrigerator Pickled Jalapeños
- jalapeño peppers, sliced, stems removed
- 2 cloves garlic. peeled
- 1 cup distilled white vinegar
- 1 cup water
- ¼ cup sugar
- 2 tbsp kosher salt
- Wash two 8 ounce or one 16 oz Mason jar and fill with boiling water to sterilize. Let stand, then drain and let dry.
- Wash peppers, remove stem ends and slice into rings.
- Fill the jars with the sliced jalapeños. Add a garlic clove to each jar.
- In a small sauce pan, combine vinegar, water, sugar and salt. Bring to a boil. Carefully pour over the jalapeños in the jars. Use the back of a small spoon to press the jalapeños down so they are completely covered. Cool before adding lids. Store in the refrigerator for several weeks.
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