Small Batch Refrigerator Pickled Jalapeño Pepper Recipe

I’m so happy to be sharing my small batch refrigerator pickled jalapeño pepper recipe. Small batch recipes like this one are so easy, and you can make them throughout the summer.

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Small Batch Pickled Recipes

One of my favorite additions to summer meals are pickled vegetables, which of course includes jalapeño peppers. I enjoy making small batches of one or two jars at a time, and the good thing is they don’t take up much space in the fridge.

The Mister planted a couple jalapeño pepper plants in our back yard this spring, and now they are almost 5 feet tall. As you can imagine I get pretty excited every time we have enough peppers to make a batch.

I’ve had a lot of success making small batch pickled vegetables, and they always turn out just the same. Simply delicious! Here are two posts you can click on for more ideas, Small Batch Spicy Sweet Refrigerator Pickled Veggie Recipe and Sweet Spicy Refrigerator Green Bean Recipe.

Small Batch Refrigerator Pickled Jalapeño Pepper Recipe

• 8 or 9 medium jalapeño peppers sliced
• 2 lemon slices
• 1 clove garlic minced or sliced
• 1 1/2 cup rice vinegar or distilled vinegar
• 2 teaspoons granulated sugar
• 1 teaspoon kosher salt

1. Pack jalapeños slices in a 1 pint heat proof jar, adding lemon slices and minced garlic
2. Bring to a boil – the rice vinegar, granulated sugar and kosher salt. Stirring to make sure the sugar dissolves.
3. Pour the hot vinegar mixture over the jalapeño slices in the jar. Let stand for about one hour or until completely cool.
4. Seal jar and refrigerate for up to 2 weeks.

Recipe Notes:

The jalapeños that we are growing this year are a little hotter than in years past. To tame some of the heat, I remove the seeds and pith of the jalapeños.

You can adjust the recipe by adding more sugar or salt as you wish.

One thing I learned while making pickled vegetables including jalapeños is to really pack them into the jar. The hot vinegar will heat the vegetables enough to release their juices and the veggies will shrink up a bit.

SMALL BATCH REFRIGERATOR PICKLED JALAPEÑO PEPPER RECIPE

A delicious way to make your own quick and easy fresh pickled jalapeño peppers one jar at a time.

Print Recipe

Prep Time:10 minutes mins

Cook Time:5 minutes mins

Total Time:15 minutes mins

Ingredients

• 8 or 9 medium jalapeño peppers sliced
• 2 lemon slices
• 1 clove garlic minced
• 1 1/2 cup rice vinegar or distilled vinegar
• 2 teaspoons granulated sugar
• 1 teaspoon kosher salt

Instructions

• Pack jalapeños slices in a 1 pint heat proof jar, adding lemon slices and minced garlic
• Bring to a boil – the rice vinegar, granulated sugar and kosher salt. Stirring to make sure the sugar dissolves.
• Pour the hot vinegar mixture over the jalapeño slices in the jar. Let stand for about one hour or until completely cool.
• Seal jar and refrigerate for up to 2 weeks.

Notes

If you need to tame the heat remove the seeds and pith of the jalapeños.

You can adjust the recipe by adding more sugar and salt as you wish.

Course: Side Dish

Cuisine: Mexican

Keyword: Snack

Servings: 1 Batch

Supplies and Shopping links

• Wide mouth jars 16 oz.
• Jars similar to mine
• Locking lid jars

While your making a small batch refrigerator pickled jalapeño peppers, here’s a list of other veggies to consider.

• heirloom carrots
• green tomatoes
• onions
• okra
• cucumbers
• purple onions

Be sure to follow Thistle Key Lane on Pinterest, where the boards are up to date with recipe ideas that you can use right now!

Thank you visiting today, and I hope you’ll try making your own pickled jalapeño peppers. I know you’ll love them!

Cheers!

© 2023 Small Batch Refrigerator Pickled Jalapeño Pepper Recipe post first appeared on Thistle Key Lane.