Did you plant a jalapeno plant or two in your garden and now find yourself with more jalapenos anyone could ever wish for? Yes, great. It’s not just me. This recipe developed from a desperation of trying to find something to do with all the fresh jalapenos.
After trying this quick refrigerator pickled jalapeno recipe, I promise you will never go back to jarred jalapenos again. It seriously could not be any easier and it feels healthier since I know exactly what ingredients went into it. No preservatives or artificial colors found so often in other products. The mixture of vinegar and salt act as a natural preservative (no canning needed) and help keep the jalapenos good in the fridge for up to two months.
Note that if your jalapenos are like mine, which is to say EXTREMELY hot, I learned after batch one to slightly seed the peppers.
Ingredients
- 1 cup white Olive This! Pineapple White Balsamic Vinegar
- 1 cup water
- 2 – 3 cloves garlic smashed
- 2 tablespoons salt
- 7-8 jalapeno peppers thinly sliced*
Note: Depending upon the natural heat level of your jalapeños you might want to slightly seed them.
Instructions
Combine the vinegar, water, garlic, and salt in a medium pot and bring to a boil. Add jalapeno slices and stir. Once the jalapenos are no longer the bright green color and are more ‘army green’ in color they are done. Remove them from the heat.
Pickled Pineapple Jalapeno Peppers are great on sandwiches, with pork, in tacos, truly many, many ways.
Enjoy!
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