Extra topping on my pizza means pickled jalapenos among many other things, lol!! And these Fridge Pickled Jalapeno Peppers are for the spice lovers like me out there! I mean making these is a breeze and ridiculously easy. I always have a jarful sitting in my refrigerator. They taste good on pizzas apart from all the pastas and some dips even. 🙂
That big jar is all mine!! Alright, my hubby does share them with me but it’s basically just for me. It’s so delicious and tastes much better than store bought pickled jalapeno peppers. It doesn’t have that odd chemical/ preservative kind of aftertaste or that aroma even. The aroma of any kind of preservative does turn me off. Earlier, I’d never buy the supermarket stuff just for that reason. But ever since I discovered this easy peasy recipe on Pinterest, it’s been no looking back! 3 years on and I can proudly say that I’ve nailed this! Well, I’d nailed it on the very first attempt but I just keep getting better with each batch 🙂
The best part is that this keeps for so long in the refrigerator. The longest that mine has sat in there is about 5 months! I mean wow!! I have made use of these on Pizzas, added them to pasta/ spaghetti, on my nachos, etc.. Never been disappointed!!
The best part is that this recipe calls for the most everyday, fuss free pantry basics. Once you have washed, dried and sliced the peppers, it basically takes 15 minutes from there!
We will start with washing and wiping the peppers dry.
Next, slice all the peppers. They must neither be too thick nor too thin.
Take a pan, heat it on high flame.
Add water and vinegar to the pan.
Once these come to a gentle boil, add sugar, salt and crushed garlic.
Stir a few times. Let these cook together for 10-15 minutes or until the sugar melts completely on medium heat.
Turn off the heat and let the brine cool down completely.
Fill a clean, sterilized glass jar with the sliced peppers. Pour the brine over the peppers.
Put on the lid and gently shake to evenly distribute the brine. Let this sit at room temperature for an hour.
Refrigerate without opening the jar for 2-3 days. You will see the color of the peppers change from dark green to slightly mossy green. They are now ready.
Homemade Fridge Pickled Jalapeno Peppers are absolutely easy to make with just 6 basic ingredients and so big on flavors!
Ingredients
- 15-17 nos. medium Jalapeno Peppers
- 3 tbsp. sugar
- 2 tbsp. salt
- 6-7 nos. fresh garlic pods
- 1 cup water
- 1 cup white vinegar
Instructions
- We will start with washing and wiping the peppers dry.
- Next, slice all the peppers. They must neither be too thick nor too thin.Â
- Take a pan, heat it on high flame.
- Add water and vinegar to the pan.Â
- Once these come to a gentle boil, add sugar, salt and crushed garlic.Â
- Stir a few times. Let these cook together for 10-15 minutes or until the sugar melts completely on medium heat.
- Turn off the heat and let the brine cool down completely.
- Fill a clean, sterilized glass jar with the sliced peppers. Pour the brine over the peppers.
- Put on the lid and gently shake to evenly distribute the brine. Let this sit at room temperature for an hour.
- Refrigerate without opening the jar for 2-3 days. You will see the color of the peppers change from dark green to slightly mossy green.Â
- They are ready!Â
Notes
Use regular fat green chilies (Indian pakoda mirchi) if Jalapeno peppers are not available. Always cool the brine completely before pouring over the peppers. We cool the brine because we are not cooking the peppers, we are pickling them. Follow the measurements for best results. This stays fresh in the refrigerator for about 2-3 months although I've had them in mine for over 5 months without any problems.
Try it, it’s addictive!
Love,
Shreya 🙂
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