Refrigerator Pickled Jalapeno Peppers
Refrigerator pickled jalapeno peppers are spicy, tangy, and are EASY - no canning required. These crunchy pickled peppers make a great topping for nachos, hot dogs, enchiladas, tacos, and more!
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 20 (estimated)
- 8-10 oz jalapeno peppers, sliced
- 1/2 small onion, chopped
- 5 baby carrots, sliced
- 2 cloves garlic, crushed and chopped
- 3/4 cup water
- 3/4 cup white vinegar
- 2 1/2 tbsp granulated sugar
- 1 tbsp kosher salt
- 1 tsp black peppercorns
- 1/2 tsp dried oregano
- 1/8 tsp ground turmeric
Using disposable gloves, slice jalapenos, onion, and carrots and place in a large glass jar. Crush garlic and add to jar as well.
Add water, vinegar, sugar, salt, peppercorns, oregano, and turmeric to a small saucepan set over high heat. Bring to a boil and stir so that sugar and salt are dissolved.
Once boiling, carefully pour into the jar over the jalapenos/onion/carrots. Let jar sit out to cool down some for about 15-20 minutes, then place the lid on and refrigerate.