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