Why buy a jar of pickled jalapenos at the grocery store when you can make a home-made batch with peppers plucked from plants on your patio?
But since gardening this year has yielded such a good chile pepper crop, I decided to create my own easy recipe for pickled peppers.
I mixed the recipe for these refrigerator pickled jalapenos by starting with the ingredient list from the back of the jar sitting in the fridge–and then adding my own ideas. I experimented with the quantities until the pickling brine tasted just right.
Before you start, please save yourself some pain and slip on a pair of plastic or rubber gloves to protect your hands and eyes while working with fresh peppers.
This recipe makes one pint of pickled jalapeno chile peppers, but it can be doubled easily:
1/2 pound fresh jalapeno chile peppers
1 3/4 cups white vinegar
1 large clove garlic
1 teaspoon kosher salt
1/8 teaspoon turmeric
- Wash peppers; cut off the stems.
- Slice peppers into 1/8-inch rings and place them in a pint jar (with a lid).
- Peel the garlic clove and place it in the jar with the pepper rings; set aside.
- Mix vinegar, salt and turmeric in a small saucepan and slowly heat to near boiling.
- Pour the warm brine over the peppers in the jar.
- Allow the mixture to cool slightly; seal with the lid and store in the refrigerator.
- Let chile peppers marinate for several days before using them.
With refrigeration, the peppers will keep for several months.