Skip the store and make your own pickled peppers at home. These easy peasy Fridge Pickled Jalapeño Peppers are quick and delicious!
Course Side Dish
Cuisine American
Keyword Quick Fridge Pickled Jalapeño Peppers
Prep Time 15 minutesminutes
Cook Time 5 minutesminutes
Total Time 20 minutesminutes
Servings 12servings
Calories 10kcal
Author Jenn Laughlin - Peas and Crayons
Ingredients
24ozmason jar
2-3cupssliced jalapeñossee below
¾cupwhite vinegar
¾cupwater
½TBSPsea salt
2clovesgarlicpeeled + minced
½tspdried oregano
optional 1-2 TBSP sugar(if less spicy peppers are desired)
Instructions
Wash and dry a 24-32 oz capacity mason jar.
Slice your peppers into discs, discarding the stem.
Bring water and vinegar to a boil in a medium saucepan.
Add peppers, sea salt, garlic, oregano, and sugar.
Skip the sugar if you want supremely spicy jalapeños.
Reduce heat to lowest setting and simmer for about a minute before removing from heat.
Allow to cool (approx. 10 minutes or so) then pour into your mason jar.
Slap on the lid and pop in the fridge. That's it!
Notes
My garden jalapeños were on the smaller size this year, so well over 20 made their way into this jar-o-yum.If your peppers are larger (as most usually are) you'll use less, so instead of focusing on an actual number, I'd aim for almost 3 cups of sliced peppers. Adjust the vinegar mixture as needed depending on how many you'd like to pickle.For paleo pickled peppers, skip the sweetener or cut the heat with honey in place of sugar.
Nutrition facts below are an estimate provided by an online nutrition calculator. Adjust as needed.