Refrigerator Pickled Jalapeno Peppers Food

EASY REFRIGERATOR PICKLED PEPPERS

Steps:

• Wash, clean and slice jalapenos into rounds with inner membranes and seeds intact. Wear gloves while doing this to avoid burns! Fill a 12 oz mason jar just to below the neck of the jar with jalapenos, about 1 1/2 cups.
• In a small saucepan, bring water, vinegar, garlic, sugar and salt to a boil. Stir until salt and sugar is dissolved. Remove from heat and let cool slightly.
• Once brine has cooled slightly, pour into mason jar with jalapenos. Leave some head space in jar for expansion, about 1/2 inch from the top of the jar. Cover with lid and place in fridge.
• Jalapenos are ready in about 24 hours and will keep for a few months in the fridge (ours don't last that long!)

REFRIGERATOR PICKLED JALAPENO PEPPERS

Steps:

• Using disposable gloves, slice jalapenos, onion, and carrots and place in a large glass jar. Crush garlic and add to jar as well.
• Add water, vinegar, sugar, salt, peppercorns, oregano, and turmeric to a small saucepan set over high heat. Bring to a boil and stir so that sugar and salt are dissolved.
• Once boiling, carefully pour into the jar over the jalapenos/onion/carrots. Let jar sit out to cool down some for about 15-20 minutes, then place the lid on and refrigerate. Keep stored in the refrigerator.

PICKLED JALAPENOS

Steps:

• Combine vinegar, water, sugar, salt, and garlic in a pot over medium-high heat. Bring to a boil, stirring until sugar and salt dissolve. Remove pickling liquid from heat.
• Stir jalapeno peppers into the pot. Let stand until slightly cooled, about 15 minutes.
• Transfer jalapeno peppers to a large Mason jar; pour in pickling liquid to cover. Let cool to room temperature, about 30 minutes. Cover and refrigerate.

QUICK PICKLED JALAPENO RINGS

Steps:

• Combine water, vinegar, sugar, kosher salt, garlic, and oregano in a saucepan over high heat. Bring mixture to a boil, stir in jalapeno peppers and remove from heat. Let mixture cool for 10 minutes.
• Pack peppers into jars using tongs, cover with vinegar mixture, cover, and refrigerate until needed.