Be sure to make this recipe a week or two before you plan to enjoy them. I went light on the vinegar, which means it isn’t overpowering and makes a great substitute for fresh jalapenos. These are delicious on an antipasto platter or charcuterie board as well. This recipe has not been tested for canning or to be shelf stable, so be sure to keep it refrigerated, which should keep them good for 3-4 months. If you avoid spicy foods, removing the seeds and membranes usually results in less heat. You can also do a mix of mild and hot peppers for less heat. If you enjoy spicy foods, then include the seeds and membranes or add spicier peppers like cayenne or habanero. You’ll want to store these in glass containers. I use three pint jars, which allows me to easily gift them or to keep a fresh jar unopened until ready to use.
Refrigerator Pickled Jalapenos
Ingredients
- 16 ounces jalapenos sliced in rounds about 12-15 medium jalapenos
- 12 fluid ounces white vinegar
- 12 fluid ounces water
- 1 tablespoon salt
- 3 large cloves garlic sliced
- 1 tablespoon mustard seed
- 1 tablespoon black peppercorns optional
- 2 tablespoons granulated sweetener or 8 drops liquid sweetener optional
Instructions
- Prepare jalapenos by slicing them. Remove the seeds and membranes if you desire. Pack the sliced jalapenos into glass jars. Three pint jars work well, but you can use whatever leakproof glass containers you prefer.
- Heat the vinegar, water, salt, garlic, mustard seed, and peppercorns, if using, in a 4-quart sauce pan on low heat. Bring to a simmer and let simmer for 6-8 minutes to infuse the brine. Remove from heat, stir in sweetener until dissolved, if using, and let cool slightly.
- When cool enough to handle, use a ladle to pour the brine over the fresh jalapenos. If using multiple jars, try to divide the garlic, mustard seed, and peppercorns among the jars.
- When the jalapenos are covered in brine, tighten the lids and let cool to room temperature before refrigerating. For the best flavor, let sit for at least one week before serving. If using canning lids and rings, you may want to place a barrier such as plastic wrap between the jar lid and vinegar. Plastic “leakproof” lids work well if you have those available.
- Any leftover brine can be used in a salad dressing or meat marinade.
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