Refrigerator Pickled Jalapeños

Refrigerator pickles, also known as “quick pickles” or “easy pickles,” are a  pickling method that doesn’t involve the traditional canning process. which let’s face it, is intimidating for some.  Instead, refrigerator pickles are made by immersing vegetables in a vinegar-based brine and storing them in the refrigerator. They’re typically ready to eat in an hour or so, unlike traditional pickles that require a longer fermentation process. These refrigerator pickled jalapeños are a favorite of mine. 

Remember, refrigerator pickles are not shelf-stable like traditional canned pickles, so they must be stored in the fridge. The exact ingredients and ratios can be adjusted to suit your taste preferences, so feel free to experiment with different flavors and vegetables.

Refrigerator Pickled Jalapeños

Yield: 2 pints

Quick pickled jalapenos are great to have on hand for taco bowls, nachos, or just eating from the jar.

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Ingredients

• 6 large Jalapenos
• 2 cloves garlic, sliced
• 1 teaspoon sugar
• Pinch of salt
• 1 cups white vinegar
• 1 cups water

Instructions

Pack two pint-sized wide-mouth mason jars with jalapenos and garlic.

Bring sugar, salt, vinegar, and water to a boil in a medium pot on the stove. Immediately and carefully, using a ladle and funnel, add hot liquid up to the very top of the jar.

Place lids and screw on bands tightly.

Turn it upside down on your counter and let sit for one hour.

After the jars are completely cool, inspect the jars. You should find they've formed seals, just as if you were to use a water bath canner.

Look over the jars carefully to make sure they've all formed seals.

Refrigerate any that haven't been sealed and eat first within two weeks.

Jalapenos will last several weeks to a few months in the refrigerator.