Refrigerator Pickled Jalapeno Peppers Recipes

REFRIGERATOR PICKLED JALAPENO PEPPERS

Steps:

• Using disposable gloves, slice jalapenos, onion, and carrots and place in a large glass jar. Crush garlic and add to jar as well.
• Add water, vinegar, sugar, salt, peppercorns, oregano, and turmeric to a small saucepan set over high heat. Bring to a boil and stir so that sugar and salt are dissolved.
• Once boiling, carefully pour into the jar over the jalapenos/onion/carrots. Let jar sit out to cool down some for about 15-20 minutes, then place the lid on and refrigerate. Keep stored in the refrigerator.

EASY REFRIGERATOR PICKLED PEPPERS

Steps:

• Wash, clean and slice jalapenos into rounds with inner membranes and seeds intact. Wear gloves while doing this to avoid burns! Fill a 12 oz mason jar just to below the neck of the jar with jalapenos, about 1 1/2 cups.
• In a small saucepan, bring water, vinegar, garlic, sugar and salt to a boil. Stir until salt and sugar is dissolved. Remove from heat and let cool slightly.
• Once brine has cooled slightly, pour into mason jar with jalapenos. Leave some head space in jar for expansion, about 1/2 inch from the top of the jar. Cover with lid and place in fridge.
• Jalapenos are ready in about 24 hours and will keep for a few months in the fridge (ours don't last that long!)

PICKLED JALAPENOS

Steps:

• Combine vinegar, water, sugar, salt, and garlic in a pot over medium-high heat. Bring to a boil, stirring until sugar and salt dissolve. Remove pickling liquid from heat.
• Stir jalapeno peppers into the pot. Let stand until slightly cooled, about 15 minutes.
• Transfer jalapeno peppers to a large Mason jar; pour in pickling liquid to cover. Let cool to room temperature, about 30 minutes. Cover and refrigerate.

REFRIGERATOR JALAPENO DILL PICKLES

Steps:

• Cut each cucumber lengthwise into 4 spears. In a very large bowl, combine cucumbers, onion, dill, jalapenos and garlic. In a large saucepan, combine water, vinegar, salt and sugar. Bring to a boil; cook and stir just until salt and sugar are dissolved. Pour over cucumber mixture; cool., Cover tightly and refrigerate for at least 24 hours. Store in the refrigerator for up to 2 months.

EASY PICKLED JALAPENO PEPPERS

Steps:

• Inspect a 12-ounce jar for cracks. Immerse in simmering water until jalapenos are ready. Wash new, unused lid and ring in warm soapy water.
• Bring water, vinegar, garlic, sugar, and salt to a boil in a small saucepan. Stir until sugar is dissolved. Remove from the heat and let brine cool slightly.
• Place jalapenos in the sterilized jar. Poor cooled brine over top, leaving about 1/2 inch of head space at top of jar for expansion. Cover with the lid and place in the refrigerator for 24 hours before serving.