Pickling the state pepper of Texas, Jalapenos. If you prefer pickled jalapenos to store in the pantry, it will require more time and work. However, if you are more interested in delicious flavor and an easy preparation, then this recipe is the one for you!
These are refrigerator pickled jalapenos. They are easier to make and just as tasty!
- Heavy-bottom pan
- Cutting board
- Chef’s knife
- Canning jars
- Canning funnel
- Gloves – word of caution – VERY IMPORTANT!
Five easy steps:
- Wash in soapy water, the canning jars and lids; set aside to dry.
- Wash and slice the jalapenos.
- Make the brine – In a heavy-bottomed pan set over medium heat, add 2 cups white distilled vinegar, 1 1/2 cups water, 2 cups sugar, 1 t. salt; stir to combine and heat until the sugar dissolves. Add the sliced jalapenos.
- Cook for 10 – 15 minutes, or until they turn a deeper green, stirring occasionally. Cool to room temperature.
- Ladle into jars. Refrigerate overnight. Serve!
*Refrigerator pickles may be kept in the refrigerator for 2 – 3 weeks.