0 from 114 votes
Quick Fridge Pickled Jalapeño Peppers
Skip the store and make your own pickled peppers at home. These easy peasy Fridge Pickled Jalapeño Peppers are quick and delicious!
Prep Time
15 mins
Cook Time
15 mins
Total Time
20 mins
Servings: 12 servings
Calories: 10 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 24 oz mason jar
- 2-3 cups Sliced Jalapenos see below
- ¾ cup white vinegar
- ¾ cup water
- ½ TBSP sea salt
- 2 cloves garlic peeled + minced
- ½ tsp dried oregano
- optional 1-2 TBSP sugar (if less spicy peppers are desired)
Instructions
- Wash and dry a 24-32 oz capacity mason jar.
- Slice your peppers into discs, discarding the stem.
- Bring water and vinegar to a boil in a medium saucepan.
- Add peppers, sea salt, garlic, oregano, and sugar.
- Skip the sugar if you want supremely spicy jalapeños.
- Reduce heat to lowest setting and simmer for about a minute before removing from heat.
- Allow to cool (approx. 10 minutes or so) then pour into your mason jar.
- Slap on the lid and pop in the fridge. That's it!
Cup of Yum
Notes
- My garden jalapeños were on the smaller size this year, so well over 20 made their way into this jar-o-yum.
- If your peppers are larger (as most usually are) you'll use less, so instead of focusing on an actual number, I'd aim for almost 3 cups of sliced peppers. Adjust the vinegar mixture as needed depending on how many you'd like to pickle.
- For paleo pickled peppers, skip the sweetener or cut the heat with honey in place of sugar.
Nutrition Information
Calories
10kcal
(1%)
Carbohydrates
1g
(0%)
Sodium
292mg
(12%)
Potassium
55mg
(2%)
Vitamin A
245IU
(5%)
Vitamin C
26.8mg
(30%)
Calcium
5mg
(1%)
Iron
0.1mg
(1%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 10
% Daily Value*
| Calories | 10kcal | 1% |
| Carbohydrates | 1g | 0% |
| Sodium | 292mg | 12% |
| Potassium | 55mg | 1% |
| Vitamin A | 245IU | 5% |
| Vitamin C | 26.8mg | 30% |
| Calcium | 5mg | 1% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.