We all know tongue twisters and one of the most popular is , “Peter Piper Picked a Peck of Pickled Peppers………” I was saying this diddy to myself as I made these, but then I stopped and thought, what in the world!?!? First, what is a peck? I had to look that up. A peck is a about a gallon or 2 quarts. I can get on board with that. However, how would Peter actually pick peppers that were already pickled?
20 Minute Pickled Jalapenos are just 6 ingredients. These are slightly sweet and spicy with a hint of garlic. My favorite!!
I even had to look up the tongue twister to make sure I hadn’t been saying that wrong all of these years and maybe they meant “pickling peppers”, as in the ones you will pickle. Nope, I had it correct and it was pickled peppers. Well, that can’t happen, so just have fun and don’t overthink that one, like I clearly did. Anyway, this recipe for 20 minute Pickled Jalapenos is delicious!
I love jalapenos and I always have a jar of pickled jalapenos in my fridge to add to recipes. This recipe though is a game changer and so very easy to make. Being that we are in the midst of a quarantine with Coronavirus, Opa had planned to make several batches of his famous refried beans and I got on board with black eyed peas and cornbread to stretch our pantry items and budget.
20 Minute Pickled Jalapenos are so quick to make. These are perfect to add to casseroles, soups or salads. Share a jar with a friend!!
With this type of downhome menu, I bought a big bag of jalapenos at the grocery store to use for these types of meals. Once I got home, I quickly realized I bought waaaaay too many peppers. Being that we are supposed to be limiting our “going out” and I didnt want the extras to go bad, I whipped up a single batch of these 20 Minute Pickled Jalapenos.
These are so easy to make, even for someone that has never canned food before. This is the best way to break yourself in, because you don’t even have to have a canning jar, you can use a bowl. You don’t need a pressure cooker, you are simply heating a sweet, vinegar type liquid on the stovetop, which is called a “quick pickle.” You then let these cool and keep these in the refrigerator.
Refrigerator pickling is very different from shelf stable canning, where you are required to heat the jars and ingredients in a pressure cooker. That type of canning is where you have jars and jars of garden fresh veggies or sauces that can be stored for very prolonged periods of time. These 20 Minute Pickled Jalapenos are considered, “quick pickling” and are kept in the fridge. These jalapeno rings are ready to go right away, where they fully absorb the flavors of the pickling liquid as you let them cool.
20 Minute Pickled Jalapenos
- 2 cups white vinegar
- 2 cups water
- 4 tbsp white sugar
- 2 tbsp kosher salt
- 5 cloves smashed, peeled, cloves of garlic
- 20 medium/large sliced, whole jalapeno peppers
- Combine the top 6 ingredients in a saucepan and bring to a boil.
- Wash, then slice the jalapenos into rings.
- As soon as the vinegar mixture comes to a boil, immediately add the sliced jalapenos, stir and remove the saucepan from heat.
- Let the saucepan of pickled jalapenos sit in the hot vinegar liquid for 10 minutes (or even longer is fine).
- Carefully place the heated jalapeno slices into a quart jar (glass bowl is fine if that is what you have) and fill to the top, pushing the peppers down with tongs as you go.
- Using a ladle, fill the jar of jalapenos with the pickling liquid, about 1/4 inch from the top. You can let these cool on the counter, eat them or store them in the fridge with a lid or cover.
- These can be kept in the refrigerator for several months if kept covered.
These 20 Minute Pickled Jalapenos are a wonderful gift to share with a neighbor or tucked into a gift basket. We eat them in casseroles, in tuna or chicken salads or on top of our favorite Crunchy Baked Chicken Tacos or on The Best Cheese Enchiladas. I would love for you to dip your toe into the refrigerator pickling pool and let me know how it went for you in the comments. Enjoy friends!!
20 Minute Pickled Jalapenos are quick to make, last a long time and are family favorite. What types of pickled foods are your favorite?