We had a bumper crop of jalapeños this year. In fact, all of our peppers did well despite the damp, chilly start to summer this year here in Maine. Because I hate to waste food, I decided to turn the jalapeños into pickled refrigerator jalapeños. I just didn’t have it in me to can these in a water bath. Refrigerator pickles are quick, simple, and keep for a couple months in the fridge.
We add these to chili, burritos, tacos, nachos, and anything else that deserves a little spice. The sugar dials down the heat of the jalapeños so use more for milder peppers and less for hotter. We had a very hot batch of jalapeños this year and the 4 tablespoons of sugar I used only slightly reduced that heat. You could also remove some or all of the seeds to temper the heat.
Quick pickled jalapeños
Makes 2 pint jars
15 large jalapeños, sliced into rings and stems discarded
1 1/4 cup distilled white vinegar
1 1/4 cup filtered water
2 large cloves garlic, crushed slightly
4 – 6 tablespoons sugar
2 tablespoons Kosher salt
Heat the vinegar, water, garlic, sugar, and salt in a saucepan over medium heat. Bring to a boil. Stir to dissolve the sugar and salt. Add the jalapeños slices and remove from heat. Let sit for 15 minutes. The jalapeños will turn a muted shade of green.
Use a spoon to divide the jalapeños between the two pint jars. Divide the vinegar mixture between the two jars to cover the jalapeños completely. I use a funnel when pouring the liquid into the jars because I hate to make a mess. Secure lids on jars and store in the refrigerator.
Based on what I’ve read, refrigerator pickles like these will last from 1 – 3 months in the fridge. If you notice any off smells or tastes, it’s best to err on the cautious side and throw the rest away.