Description
Say goodbye to bland, mushy pickled jalapenos! These refrigerator pickled jalapenos are crisp and full of flavor. This recipe makes about 2 cups.
Ingredients
Units
Scale
- 1 cup water
- 1 cup distilled 5% white vinegar
- 1/2 cup granulated sugar
- 1 tablespoon sea salt
- 32-oz airtight container
- 10 fresh jalapeno peppers
Instructions
- Make the Brine. In a small saucepan, combine the water, vinegar, sugar and salt. Bring the mixture to a boil or until the sugar dissolves completely. Turn off the heat and set aside to cool to warm or room temperature. You don’t want it hot because it will cook the jalapenos instead and soften them over time.
- Slice Jalapenos. While waiting for the brine to cool, slice up the jalapenos. I like it about 1/8-inch thick. For those who don’t like it spicy, you can shake out the seeds in a colander with wide holes. The seeds mainly hold all the spiciness so fewer seeds means less spicy. Transfer the sliced jalapenos into a container with a lid.
- Cover with Brine and Store. Pour the cooled brine over the sliced jalapenos and store it in the fridge. It should be ready to enjoy the next day.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Condiment, Side Dish
- Method: Stovetop
- Cuisine: Asian, Vietnamese