Pickled Jalapeños
When your garden suddenly gives you more jalapeños than you know what to do with—or your Instacart shopper accidentally delivers one pound of peppers instead of one pepper—there's only one solution: pickle them.
These refrigerator pickled jalapeños are sweet, tangy, and just the right amount of spicy. I keep a jar in the fridge all summer long for tacos, nachos, chili, sandwiches, and burgers. My husband Frank is perfectly happy eating them straight from the jar.
Yield: About 3 (16-ounce) jars
Servings: About 48 (1 tablespoon each)
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes, plus cooling
Ingredients
8–10 jalapeños, thinly sliced
2–3 garlic cloves
2 cups distilled white vinegar
2 cups water
⅔ cup granulated sugar
2 tablespoons kosher salt
Instructions
Divide the sliced jalapeños evenly between 2–3 clean 16-ounce jars. Add one garlic clove to each jar.
In a medium saucepan, combine the vinegar, water, sugar, and salt. Bring to a boil, stirring until the sugar and salt have dissolved, about 5 minutes.
Carefully pour the hot brine over the jalapeños until completely submerged.
Let cool to room temperature before sealing the jars. Give each jar a gentle shake to distribute everything evenly.
Refrigerate until ready to use.
Serving Suggestions
Perfect on:
Nachos
Tacos
Chili
Burgers
Sandwiches
Pizza
Bloody Marys
Storage
Store in the refrigerator for up to 2 weeks.
These are refrigerator pickles and are not shelf-stable.
Maddie's Tip
Save your empty pasta sauce jars! They're the perfect size for homemade refrigerator pickles and are one of my favorite ways to reuse glass jars.
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