Quick Refrigerator Pickled Jalapeños
Quick Refrigerator Pickled Jalapeños deliver a crisp bite, lively heat, and a tangy garlic-kissed brine that brightens anything it touches. These chiles stay snappy with a balanced sweet-sour finish, ideal for topping tacos, eggs, burgers, bowls, and sandwiches. Keep a jar on hand for weeknight dinners, game-day snacks, or anytime you want a clean, spicy pop.
- Prep10 mins
- Cook5 mins
- Serves48
- DifficultyEasy
- 1
In a pot over medium-high heat, combine the vinegar, water, sugar, salt, and garlic. Bring to a boil, stirring until the sugar and salt dissolve. Remove from the heat.
- 2
Stir the jalapeño peppers into the pot. Let them stand until slightly cooled, about 15 minutes.
- 3
Using tongs or a slotted spoon, transfer the jalapeño peppers to a large sterilized Mason jar. Pour in the pickling liquid to cover. Let cool to room temperature, about 30 minutes. Seal the jar and refrigerate the pickles.
- Calories 11.05 kcal Low Source
- Protein 0.09 g Low Source
- Carbs 2.26 g Moderate
- Total Fat 0.03 g Low Source
- Saturated Fat 0.01 g Low Source
- Trans Fat 0.0 g Low Source
- Cholesterol 0.0 mg Low Source
- Sodium 2.22 mg Low Source
- Fiber 0.39 g Low Source
- Sugar 1.12 g Low Source
- Added Sugar 0.21 g Low Source
- Calcium 19.07 mg Low Source
- Iron 0.03 mg Low Source
- Potassium 23.98 mg Low Source
- Vitamin A 5.21 mcg_rae Low Source
- Vitamin C 13.34 mg Moderate
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Garlic 🧄