Refrigerator Pickled Jalapeños with Herbs for #SundaySupper

My garden is growing differently this year. Some of my reliable plants are barely surviving. I’ve lost succulents and they are some of the easiest plants to grow outside in the summer. Tarragon became leggy and the leaves were browning. It’s strange because it is in the exact same pot and in the exact same place it normally grows so well. Last year my jalapeño plant was full and big so this year I planted three of them. All was going well until the last week or so. I believe my jalapeño plants are suffering from one of those incurable plant diseases. At least I got a good crop before this came about. I’m saving them by making refrigerator pickled jalapeños with herbs.

Other plants in my garden are thriving beyond ever before. I’ve already cut back my basil three times because it was so big and made lots of pesto. I was able to root cuttings from my Streptocarpella and now I have several pots overflowing with this beautiful plant. Both of the begonias are quite large and full of flowers. I blame the successes and failures on this year’s crazy weather; from ice storms to an overabundance of spring rain.

Refrigerator pickled jalapeños with herbs is easy to make. If you can use a knife and boil liquid then you are good to go. Chop herbs (I used rosemary and thyme) and garlic then put them in mason jars. Throw in some peppercorns. Slice jalapeños and pack them in those jars. Bring vinegar, water, and salt to a boil then pour it over the peppers. Cool, cover, and chill. Patiently wait for three days for them to marinate (or rather pickle) so all the flavors mingle together nicely.

These pickled jalapeño peppers are hot. I compared them to store-bought ones and they are definitely hotter. Perhaps it is because of the freshness or my peppers are a hotter variety. The flavor of the herbs comes through first. Then the jalapeño flavor and heat kicks in big time. Garlic is an accent in the background. I doubt I will go back to store-bought ones. I’d rather buy the peppers and make them myself. And if you want to know about canning them, well, you have to ask someone else. I haven’t the slightest clue. These refrigerator ones should last several months.

How do you preserve your summer harvest? Until now, my only method was freezing. Now I’ve branched on to pickling. Thanks to Sunday Supper contributors I have even more ways to tackle. Scroll down to find a list of how they are saving their bounty to enjoy for months or years to come. Special thanks Stacy of Food Lust People Love and Tara of Noshing With The Nolands for hosting this event.

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Refrigerator Pickled Jalapeños with Herbs

A recipe for and how to make refrigerator pickled jalapenos with herbs using fresh jalapeño peppers, fresh herbs, garlic, and peppercorns.

Course Condiment

Cuisine American

Total Time 20 minutes

Author Renee

Ingredients

• 2 tablespoons chopped fresh herbs such as rosemary and thyme
• 2 garlic cloves chopped
• 20 mixed or black peppercorns
• 20 to 25 medium to large jalapeño peppers
• 1 1/2 cups white vinegar
• 1 1/2 cups water
• 3 tablespoons kosher or pickling salt not table salt

Instructions

1. Place 1 tablespoon of herbs, 1 chopped garlic clove, and 10 peppercorns in the bottom of two 1-pint mason jars.
2. Use vinyl or latex gloves when chopping and handling the jalapeños to protect your hands from the capsaicin in the peppers (will cause burning
3. sensation).
4. Cut jalapeño peppers into 1/4- to 1/3-inch slices. Discard tops and stems of the peppers.
5. Add jalapeño slices to the jars, pressing down to pack them tightly.
6. Bring the vinegar, water, and salt to a boil in a saucepan. Cook until salt is dissolved.
7. Carefully pour the hot liquid into the jars to cover the peppers.
8. Cool to room temperature. Put the top lid and ring on the jars. Chill. Allow to marinate for 3 days before using.

Recipe Notes

Time stated is hands-on and does not include marinating for 3 days prior to using.

Are you ready to save the flavors of summer? Check out these recipes and how-tos for preserving the season’s bounty to enjoy throughout the year:

Learn how to …

• Dry Fruit – No Dehydrator Needed from Take A Bite Out of Boca
• Freeze Cherries from Pies and Plots
• Freeze Herbs from Rhubarb and Honey
• Make Freezer Harvest Soup Kits from Cindy’s Recipes and Writings
• Make Pesto Cubes from The Not So Cheesy Kitchen
• Make and Freeze Rosemary Butter from Momma’s Meals
• Make Ready to Blend Smoothie Packs for Your Freezer from The Educators’ Spin On It
• Make Oven-Dried Cherries from The Redhead Baker

Sip sunny cocktails and smoothies

• Blueberry, Peaches and Cream Green Smoothies from Cupcakes & Kale Chips
• Green Tea and Chocolate Saketini from Ninja Baking
• Sangria from Confessions of a Culinary Diva

Scoop up special salsas and sauces

• Classic Freezer Tomato Sauce from Noshing With The Nolands
• Peach Salsa from The Texan New Yorker
• Pico de Gallo from Bobbi’s Kozy Kitchen
• Spicy Apple – Carrot Chutney from What Smells So Good?
• Spring Conserve from Hezzi-D’s Books and Cooks

Jump into jellies, jams and preserves

• Apricot Habanero Jam from Food Lust People Love
• Corn Cob Jelly from Daily Dish Recipes
• Delaware Peach Preserves from Delaware Girl Eats
• Hot Pepper Jelly from A Kitchen Hoor’s Adventures
• No Pectin Apricot Jam from Curious Cuisiniere
• Pineapple Mango Moscato Jam from Seduction in the Kitchen
• Raw Raspberry-Vanilla Chia Jam from Shockingly Delicious
• Savory Fig and Sweet Onion Freezer Jam from Peaceful Cooking
• Spicy Ginger Tomato Jam with Coconut Sugar from Sue’s Nutrition Buzz
• Spicy Red Pepper Jam from The Wimpy Vegetarian

Pucker up for pickles

• Bread and Butter Pickles from That Skinny Chick Can Bake
• Pickled Golden Beets and Onions from Kudos Kitchen by Renée
• Pickled Green Tomatoes from Culinary Adventures with Camilla
• Refrigerator Pickled Jalapeños with Herbs from Magnolia Days
• Refrigerator Pickled Radish and Turnips from The Girl In The Little Red Kitchen
• Refrigerator Pickles from Webicurean
• Sweet Pickled Cauliflower from Because I Like Chocolate

Slurp and spoon soup and a side dish

• Easy Garden Fresh Tomato Basil Soup from Neighborfood
• Savory Summer Kimchi from A Mama, Baby & Shar-pei in the Kitchen

Dive into divine desserts

• Easy (no machine) Cherry Cheesecake Ice Cream from Mama Bee Does
• Freeze ’em For Later Peach Berry Hand Pies from eating in instead
• Frozen Yogurt Covered Blueberries from Peanut Butter and Peppers
• Lemon and Blackberry Meringue Cakes from Happy Baking Days
• Lemon Curd Coffee Crumb Cake from Wallflour Girl
• Vegan Strawberry Ice Cream from Killer Bunnies, Inc

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