Refrigerator Pickled Jalapeños

Instructions

1. Prepare the Jars & Peppers: Wash 3-4 pint-sized jars and their lids in hot, soapy water. Important: Wear gloves to protect your hands from the spicy oils. Slice the jalapeños into ¼-inch thick rings, discarding the stems.

2. Pack the Jars: Tightly pack the sliced jalapeños into the clean jars. Divide the smashed garlic cloves evenly among them.

3. Make the Brine: In a medium saucepan, combine the white vinegar, water, sugar, and salt. Bring the mixture to a boil over medium-high heat, whisking until the sugar and salt are fully dissolved. This should take about 3-5 minutes. Remove the brine from the heat.

4. Combine and Cool: Carefully pour the hot brine over the jalapeños in each jar, ensuring they are completely submerged. Gently tap the jars on the counter to release any air bubbles.

5. Seal and Refrigerate: Let the jars cool uncovered to room temperature. Then, seal them with lids and place them in the refrigerator.

6. Wait and Enjoy! For the best flavor, allow the jalapeños to pickle for at least 24 hours before using. They will keep, refrigerated, for up to 6 months.

Notes

• Gloves are Key: Seriously, don’t skip the gloves! Jalapeño oil can burn your skin and eyes.

• Customize It: Feel free to add other spices to the jars like black peppercorns, a pinch of red pepper flakes, or fresh dill.

• Crispness: For an extra crunch, you can add a fresh grape leaf or a pinch of calcium chloride (Pickle Crisp®) to each jar before adding the brine.