Easy Refrigerator Pickled Jalapenos

Welcome back to Sunday Scratchups, your home for weekly recipes from scratch around grocery sales — or garden bounty! In October we’re really winding down the growing season here in Chicagoland, but I’m still picking pecks of pickled peppers… more accurately, my garden is still producing both jalapeños and cayenne. Just two jalapeño plants do our family nicely: I have several bags in the freezer for use in recipes over the winter, and my garden jalapeño peppers have come in handy all summer for chili, salsa, and so much

(Cayenne is also fantastic, if more sparingly, in chili, and this year I used some homegrown cayenne peppers to make my own crushed red pepper (filled another empty McCormick bottle this week) and copycat chili garlic sauce.)

So let’s take the next logical step with Easy Refrigerator Pickled Jalapeños, another easy and flavor packed way to preserve these for later use. Note that I am not canning these and they are not shelf-stable; if you make up a batch yourself, be sure to keep them refrigerated. These I actually made a little over a month ago, but I’m planning to do up another batch this week.

Easy Refrigerator Pickled Jalapeños

Ingredients

About 16 medium jalapeño peppers
1 Tbsp sugar
1 Tbsp + 1 tsp Kosher salt
1 cup water
1 cup vinegar
3 whole garlic cloves

Directions

Wash peppers, cut off stems, and slice into coins. Peel garlic cloves and add garlic and jalepeño slices to a one quart mason jar. Meanwhile, in small pot heat water, vinegar, salt, and sugar to a boil. Reduce to a simmer, stir, then pour over peppers.

Seal jar and refrigerate at least a week before opening and tasting, shaking gently once in a while. Your pickled peppers will get darker and a bit softer, but still stay nice and spicy for garnishing tacos and more.

Here’s how they look now

And here’s what’s left several weeks later, after we’ve eaten some and they’ve pickled about as much as they’re going to. See? Easy, peasy, pepper squeezy.

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Easy Refrigerator Pickled Jalapenos

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So easy to pickle some of your garden jalapenos for later use in recipes and for garnish!

Course condiment

Total Time 20 minutes minutes

Author Rachel Singer

Ingredients

• About 16 medium jalapeño peppers
• 1 Tbsp sugar
• 1 Tbsp + 1 tsp Kosher salt
• 1 cup water
• 1 cup vinegar
• 3 whole garlic cloves

Instructions

• Wash peppers, cut off stems, and slice into coins.
• Peel garlic cloves and add garlic and jalepeño slices to a one quart mason jar.
• Meanwhile, in small pot heat water, vinegar, salt, and sugar to a boil.
• Reduce to a simmer, stir, then pour over peppers.
• Seal jar and refrigerate at least a week before opening and tasting, shaking gently once in a while.
• Your pickled peppers will get darker and a bit softer, but still stay nice and spicy for garnishing tacos and more.