Quick Refrigerator Pickled Jalapeños
Skip the store and make your own pickled peppers at home. These Quick Refrigerator Pickled Jalapeños are fast, flavorful, and so delicious!
Servings 12 servings
Calories 10kcal
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
Calories: 10kcal | Carbohydrates: 1g | Sodium: 292mg | Potassium: 55mg | Vitamin A: 245IU | Vitamin C: 26.8mg | Calcium: 5mg | Iron: 0.1mg
