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.
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.