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.
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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.
Servings: 1 Batch