Are you ready to add a punch of tangy, spicy excitement to your culinary repertoire? These homemade refrigerator pickled jalapenos are about to become your new secret weapon in the kitchen! Imagine transforming ordinary dishes into flavor-packed masterpieces with just a few simple ingredients and minimal effort. Whether you're a heat-seeker or just looking to add some zesty excitement to your meals, this quick and easy recipe will have you pickling like a pro in no time!
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: Mexican
Serves: 1 jar
Ingredients
- Jalapenos
- White vinegar
- Water
- Sugar
- Salt
- Garlic cloves
Instructions
- Begin by gathering all your ingredients: fresh jalapenos, white vinegar, water, sugar, salt, and garlic cloves. Make sure you have a clean jar with a tight-fitting lid for storing the pickled jalapenos.
- Wash the jalapenos thoroughly under cold running water to remove any dirt or impurities. Pat them dry with a clean towel.
- Slice the jalapenos into rings. If you prefer less heat, you can remove the seeds and membranes before slicing. Use gloves if desired to protect your hands from the spiciness.
- Peel the garlic cloves and lightly crush them with the flat side of a knife or the bottom of a heavy pan. This will help release their flavor into the brine.
- In a mixing bowl, combine 1 cup of white vinegar, 1 cup of water, 2 tablespoons of sugar, and 1 tablespoon of salt. Stir the mixture until the sugar and salt are fully dissolved.
- In your clean jar, layer the sliced jalapenos and crushed garlic cloves. You can pack them tightly, but leave some space at the top for the brine.
- Pour the vinegar mixture over the jalapenos in the jar, ensuring that they are fully submerged. You may need to tap the jar gently or use a spoon to help release any air bubbles trapped among the jalapeno slices.
- Seal the jar tightly with the lid. Allow the jar to cool to room temperature before placing it in the refrigerator.
- Let the jalapenos pickle in the refrigerator for at least 24 hours before using for the best flavor. They will continue to develop their taste over time and can be stored in the fridge for up to a month.
Tips
- Wear Gloves: Always use disposable gloves when handling jalapenos to protect your hands from the spicy oils that can irritate your skin.
- Adjust the Heat: For milder pickled jalapenos, remove the seeds and membranes before slicing. If you want maximum heat, keep them intact.
- Customize Your Brine: Feel free to experiment with additional spices like peppercorns, oregano, or a bay leaf to create your unique flavor profile.
- Slice Uniformly: Try to slice the jalapenos into consistent rings to ensure even pickling and a professional look.
- Storage Matters: Use a clean, sterilized glass jar with a tight-fitting lid to ensure the best preservation and flavor.
- Patience is Key: While you can eat the jalapenos after 24 hours, they'll develop a more complex flavor if you let them pickle for 48-72 hours.
- Safety First: Always use clean utensils and ensure your jar is properly sterilized to prevent any bacterial growth.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: 0g
Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
