Skip the store and make your own pickled peppers at home. These easy peasy Fridge Pickled Jalapeño Peppers are quick and delicious!
Now that Summer is winding down to a close, I’m partaking in my annual fridge pickle-a-thon.
I should totally just bite the bullet and learn a bit about canning, but this refrigerator method is just so gosh darn easy that I can’t help but go this route. Besides, if I actually did take the time to can a shelf stable batch of peppers I’d probably have it opened and in my fridge within a week anyways! We go through a LOT of jalapeños around here – I love them so!
If that’s not cause for nachos I don’t know what is!
*throws tortilla chip-shaped confetti in the air*
Of course if you’re looking to branch out of the typical jalap-topped plate of nachos, here are some of my favorite recipes featuring jalapeños:
- Baked Jalapeño Popper Phyllo Cups
- Jalapeño Popper Football Cheese Ball
- Cheesy Jalapeño Popper Stuffed Zucchini
- Jalapeno Quiche Cups
The sky’s the limit!
Well in this case, the bottom of an empty jar is the limit…
Good thing I made two!
Ready to fridge pickle some jalapeños? Let’s do this…