Refrigerator Pickled Jalapeños with Herbs
Recipe GLPR5d6e3db50c3d40
Crisp, tangy pickled jalapeños infused with fresh rosemary, thyme, garlic, and warm spices. These refrigerator pickles are ready to eat after a short 3-day marination and make a zesty condiment or side dish. Perfect for tacos, sandwiches, charcuterie boards, or enjoying straight from the jar.
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Ingredients
20 Mixed or black peppercorns
2 tablespoons Fresh rosemary and thyme, chopped
2 Garlic cloves, chopped
20 Medium to large jalapeño peppers
3 tablespoons Kosher or pickling salt
1½ cups Water
1½ cups White vinegar
Directions
Divide the fresh herbs, chopped garlic, and peppercorns between two clean 1-pint mason jars, placing 1 tablespoon of herbs, 1 chopped garlic clove, and 10 peppercorns in the bottom of each jar. Wear disposable vinyl or latex gloves while handling the jalapeños to protect your skin from capsaicin, which can cause irritation.
Slice the jalapeño peppers into 1/4- to 1/3-inch-thick rounds. Remove and discard the tops and stems before slicing. Continue wearing gloves throughout this step.
Pack the jalapeño slices into the prepared jars, pressing down gently to compress them so they are tightly arranged. Distribute the peppers evenly between both jars.
Combine the vinegar, water, and salt in a saucepan. Bring to a boil over medium-high heat, stirring occasionally until the salt is completely dissolved.
Carefully pour the hot brine over the jalapeño slices in both jars, ensuring the peppers are completely covered with liquid. Leave about 1/4 inch of space from the rim.
Allow the jars to cool to room temperature, about 30 to 60 minutes, then secure the lids and rings tightly.
Refrigerate the sealed jars. Let the pickles marinate for at least 3 days before opening and tasting. They will develop fuller flavor over time and will keep refrigerated for several weeks.
