Pickled Jalapenos
Refrigerator pickling is a quick and easy process and often can reap the rewards within a day or less.
Servings: 8 servings
Calories: 3kcal
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