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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.
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2
tablespoons
chopped fresh herbs
such as rosemary and thyme
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2
garlic cloves
chopped
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20
mixed or black peppercorns
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20
to 25 medium to large jalapeño peppers
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1 1/2
cups
white vinegar
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1 1/2
cups
water
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3
tablespoons
kosher or pickling salt
not table salt
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Place 1 tablespoon of herbs, 1 chopped garlic clove, and 10 peppercorns in the bottom of two 1-pint mason jars.
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Use vinyl or latex gloves when chopping and handling the jalapeños to protect your hands from the capsaicin in the peppers (will cause burning
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sensation).
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Cut jalapeño peppers into 1/4- to 1/3-inch slices. Discard tops and stems of the peppers.
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Add jalapeño slices to the jars, pressing down to pack them tightly.
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Bring the vinegar, water, and salt to a boil in a saucepan. Cook until salt is dissolved.
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Carefully pour the hot liquid into the jars to cover the peppers.
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Cool to room temperature. Put the top lid and ring on the jars. Chill. Allow to marinate for 3 days before using.
Time stated is hands-on and does not include marinating for 3 days prior to using.