Quick Fridge Pickled Jalapeños

This year we ended up with 10+ jalapeño plants that have all been great producers and have given us MOUNDS of delicious jalapeños.  

Now obviously we wanted to pickle some but I have never canned anything in my life and jalapeños don’t last very long around here anyway because Babe can eat them straight from the jar so I needed another option, a quicker option. After asking around we were reminded of a quick fridge pickle recipe that is super simple and takes no time at all. Simply slice up 8-9 jalapeños (with or without seeds, your choice) and let them soak in the pickling liquid/brine (basic recipe/full directions below 👇🏻) for about 15 mins before putting in an air right jar and storing in the fridge for up to TWO MONTHS. 

We have made 3 batches so far and everyone who has tried them loves them. 💚 

Pickling Liquid/Brine Recipe: 

1 cup water

1cup white vinegar

1tbsp salt

1tbsp sugar 

Directions: Combine ingredients in a saucepan and bring to a full boil. Add sliced jalapeños and remove from heat. Allow slices to soak for 10-15 mins, making sure all slices are submerged. Pack jalapeños in an air tight jar and then fill with pickling liquid/brine. Close tightly and allow to cool to room temp before storing in fridge for up to two months. THIS RECIPE IS NOT SHELF STABLE.