One of the only crops that I seem able to grow these days that the deer, ground hogs and rabbits won’t eat is a few herbs and jalapeno peppers. After harvesting more than I could possibly use in my recipes without them going to waste, I decided to pickle them. My refrigerated hot pepper pickles are not only easy to prepare, but a delicious side compliment to other foods. This recipe slightly tames the fire with vinegar, onion, garlic, cilantro and lime to give it a zesty nip with only a little sugar to allow those ingredients to pleasantly dominate the flavor.
Preparation for my refrigerated hot pepper pickles is quite simple. You will not be canning these with all that bother. Instead, you will just be cooking up a brine to ferment the jalapenos in.
All you need to do after cleaning the jalapeno peppers is cutting them into wheel-like slices. Next, you just assemble the ingredients to cook those slices in and prepare them for fermenting in your refrigerator.
Avoid sampling your hot pepper pickles for at least three days. You need to allow the hot peppers proper time to ferment so their flavors beautifully meld together. If you taste them too soon, you will notice the peppers keep more of their nip. After that time period has passed, the brine gives them that wonderful savory flavor while better balancing their heat.
We like using my refrigerated hot pepper pickles on sandwiches, as a nice side with meats or poultry, in cooking and just a bit in salads.
Those that prefer a sweeter hot pepper pickle should check out my other recipe for jalapeno pickled peppers.
Honestly, if you grow hot peppers and have a bumper crop or got a great deal at the farmer’s market and don’t want to can, you got to try my recipe. Trust me, but I think that you’ll love it.
Refrigerated Hot Pepper Pickles Recipe
- 10 jalapeno peppers cut and sliced
- 1 cup of white vinegar
- 1 cup of water
- 2-1/2 tablespoons of sugar
- 1 tablespoon of salt
- 1 teaspoon of True Citrus Lime Cilantro and Garlic salt-free seasoning
- 3 garlic cloves cut and crushed
- 1/4 cup of onion finely chopped
Add the vinegar, water, sugar, salt, seasoning, finely chopped onion, and crushed garlic in a saucepan along with your sliced jalapeno peppers. Cover with a lid and cook those ingredients for about nine minutes.
Allow the cooked mixture to cool before placing in your glass jar or covered container to refrigerate. You want to leave them in this brine juice without sampling them for about three days to give them thorough blending for delicate, but instant refrigerated fermentation.