Crunchy & Sweet Refrigerator Pickled Jalapeños
This crunchy and sweet pickled jalapeno recipe whips up fast in just 10 minutes! They go right into your refrigerator without boiling!
Servings 4 jars
- 4 cups white vinegar
- 1 1/3 cup white sugar
- 1 teaspoon mustard seeds
- 1 teaspoon celery seed
- 1 lb jalapeños seeded and sliced in rings or just pack 4-pint jars worth
- salt to taste optional we do not use but please see notes
Bring the vinegar, sugar, mustard seed and celery seed to a rolling boil.
Fill each jar ¾ full of sliced jalapeno slices.
Pour brine over peppers to within 1/2" of the top.
Wipe off the rim and put lid and ring on.
Label jars with the date so you know exactly how long they have been in the refrigerator.
Store in the fridge. Store in the fridge for at least 24 hours before eating.
You can also follow proper canning procedures and then process them in a water bath canner if you prefer (will lend a slightly less crunchy pepper). Follow the USDA guidelines for timing.
Be sure to verify that the lids have completely sealed down if storing on the shelf.
Leave for 1 week or longer (if you can stand it!)
These jalapeño peppers can last about 1 year in the refrigerator.
Store in the fridge for at least 24 hours before eating.
Serving: 1g | Calories: 338kcal | Carbohydrates: 74g | Protein: 1g | Fat: 1g | Sodium: 155mg | Fiber: 3g | Sugar: 71g