This recipe for hot and spicy Quick Refrigerator Pickled Jalapeños makes pickles in a hurry! If you're new to making pickles, this recipe is a good one to start.
Course Seasoning and Sauces
Prep Time 10minutes
Cook Time 5minutes
Total Time 15minutes
Servings 116 oz. jar
Author Flavour & Savour
Pyrex measuring cup
Mason Jars and lids
jalapeño peppers,sliced, stems removed
1cupdistilled white vinegar
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.
Nutrition information is for the entire recipe (one 16 oz jar or two 8 oz. jars)