Refrigerator pickled jalapeno peppers are spicy, tangy, and are EASY - no canning required. These pickled peppers make a great topping for nachos, hot dogs, enchiladas, tacos, and more!
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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!
Course Toppings
Cuisine Southwestern
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 20 (estimated)
Calories 4kcal
Author Alyssa

Ingredients

  • 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

Instructions

  • 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. 

Nutrition

Calories: 4kcal