Quick Fridge Pickled Jalapeño Peppers

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

Cook Time 5

Total Time 20

Servings servings

Calories 10kcal

Author Jenn Laughlin - Peas and Crayons

Ingredients

24 oz mason jar
2-3 cups sliced jalapeños see below
¾ cup white vinegar
¾ cup water
½ TBSP sea salt
2 cloves garlic peeled + minced
½ tsp dried 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.

Nutrition