Easy Refrigerator Pickled Jalapeños
Found on: domesticallycreative.com
Wash, clean and slice jalapenos into rounds with inner membranes and seeds intact. Wear gloves while doing this to avoid burns! Fill a pint mason jar just to below the neck of the jar with jalapenos, about 1 1/2 cups each jar.
Place 3-4 cloves of minced garlic in each pint jar.
In a small saucepan, bring water, vinegar, 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!)
Ingredients
Directions
Wash, clean and slice jalapenos into rounds with inner membranes and seeds intact. Wear gloves while doing this to avoid burns! Fill a pint mason jar just to below the neck of the jar with jalapenos, about 1 1/2 cups each jar.
Place 3-4 cloves of minced garlic in each pint jar.
In a small saucepan, bring water, vinegar, 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!)