Pickled Jalapenos

I don’t can much because it is a lot of work, it’s a very hot process, and requires a lot of space, both to process and store. So I’ve come up with several refrigerator pickling recipes for different items that I grow in my garden.

Making your own refrigerator pickled jalapenos is a very easy process. Plus you can control the heat level by removing seeds if you desire. Using apple cider vinegar gives them a little sweetness and tanginess. 

Sliced Jalapenos

It only takes minutes to slice and put this together. However, if you want to have a lot less heat, remove the seeds before slicing.

Removing Seeds

To easily remove the seeds and keep the jalapenos in rings, just cut off the stem end of the jalapeno and use the pointy end of a skewer to loosen the seeds and ribs. Just be careful not to poke all the way through the jalapeno and stab yourself. Trust me, the oils from the hot peppers poked into your skin don’t feel good!

Removing Seeds 2

Once you have everything loosened, tap the jalapeno on the cutting board to knock everything out of the pepper.

Removing Seeds 3

Now you should have a hollow jalapeno to slice into rings for pickling (or stuffing to make jalapeno poppers).

Add the seasonings into an 8 ounce jar and then the sliced jalapenos.

Heat up the water and vinegar to a boil and pour it into the jar with the jalapenos and seasonings.

Pickled Jalapenos

Using a towel or hot pads, tighten the lid on the jar and shake it a few times to dissolve the salt and sugar.

Let it sit at room temperature for an hour or 2 and put in the refrigerator overnight to cool down completely.

Enjoy!

Pickled Jalapenos

Refrigerator pickling is a quick and easy process and often can reap the rewards within a day or less.
Prep Time10 minutes
Cook Time3 minutes
Resting Time1 day
Total Time1 day 13 minutes
Course: Condiments
Cuisine: American, Tex-Mex
Keyword: Hot Peppers, Jalapeno Peppers, Pickling, Refrigerator Pickling
Servings: 8 servings
Calories: 3kcal
Author: Eating With Deb

Equipment

  • One 8 ounce clean jar
  • Cutting board and knife

Ingredients

  • 8 each jalapenos
  • ¼ tsp sea salt
  • 1/8 tsp minced garlic
  • ¼ tsp sugar
  • ¼ tsp dill dry
  • 1/3 cup water
  • 1/3 cup apple cider vinegar or white vinegar

Instructions

  • Slice the jalapenos into ¼ inch rings.
  • Add your seasonings to the jar and then the jalapenos.
  • Bring the water and vinegar to a boil (I use apple cider vinegar because I want that touch of added sweetness it brings to the palate).
  • Pour over the top of the jalapenos and secure the lid. Using a towel or hot pads, give the jar a few shakes to mix it up and dissolve the salt and sugar.
  • Let it cool down a couple hours and then refrigerate.
  • They are ready to eat the next day.
  • Enjoy!

Notes

I want the full heat effect of the seeds and ribs so I leave the seeds in when slicing the jalapenos. However, you could remove the seeds and ribs and then slice them.
Don't forget to wash your hands a few times and don't touch your eyes or other sensitive spots for several hours after and several washings later!

Nutrition

Calories: 3kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 74mg | Potassium: 10mg | Fiber: 1g | Sugar: 1g | Vitamin A: 11IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg

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