Easy Pickled Jalapenos ~ Refrigerator Pickles ~ No Canning ~ Noreen's Kitchen
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- Опубліковано 12 чер 2018
- Continuing on our refrigerator pickling adventure, we are going to make some super simple pickled jalapeno rings. These are ever so simple to make and you can whip up as much or as little as you like. I plan on making more refrigerator pickles throughout the summer and I am excited to share those with you in coming weeks.
I only made what I thought I would use through the summer and will be sharing a recipe with these soon that will be perfect for grilling!
I love refrigerator pickling! The simple task of putting vegetables into a brine and allowing them to sit for a period of time to transform into something even more delicious is sheer kitchen alchemy. A great science project for you home schooling moms too! These pickled jalapenos are a great option if you don't can, don't want to can and don't need to have three bushels worth of jalapenos pickled, in your canning pantry. Let's be real, how many pickled jalapenos do you really use? I use them sometimes and mostly during the summer so the amount I have demonstrated in the video will last me the summer and most likely will be gone by the end of the year.
The best part of refrigerator pickling is that you can do small batches and you can add more veggies to your brine if you want to fill up the jar and use up what you already have. I also love the fact that I can share. Jar the pickles up in small containers and take with you to summer potlucks, picnics and parties. Give as awesome hostess gifts when you want to carry a thank you gift to a party or a dinner with friends. Nothing says, you love someone like something from your kitchen. Nothing says that more strongly than a gift in a jar!
I started with 16 rather large jalapenos. I did not weigh them I only know how many there were. I gave them all a good wash and cut off the stem end and discarded it. I did not deseed my peppers, buy you should feel free to do that if you like. Frankly, I will not lie, these are super hot! So you make the choice that is best for you regarding the intensity of heat you prefer. I did not use any spices or extras in this pickle. I prefer my jalapenos to be plain so I can use them in recipes or salads. You can add a tablespoon of pickling spice and a clove or two of fresh garlic to each quart jar if you like before loading the peppers and brine.
Unlike the crisp cucumber pickles we recently made, these peppers actually get cooked in a brine. I used three cups each of white vinegar and water along with 1/2 cup of granulated sugar and 2 tablespoons of kosher salt. The brine was brought to a boil and I added the peppers in. Brought it back up to a boil and turned off the heat. I allowed the peppers to steep in the brine for 15 minutes before loading into clean, sterilized jars.
I was able to fill one quart and one pint jar with the amount of pepper rings I had. I like to give them a gentle push to really compact them in the jar. Then I poured over the brine to cover. I don't worry about head space when doing a refrigerator pickle because we are not processing these to be shelf stable. You do really want to strive for total coverage of the contents though. Be sure the brine covers the veggies.
I made sure to wipe the rims of the jars just to be sure there was no residual stickiness or seeds and sealed them with a lid and a ring. You can also use the plastic storage lids if you like. What I really like to do is use a flat sealing lid along with a plastic storage lid. This give a really good seal as the jar cools and keeps it fresher a bit longer and prevents spitting when you turn the jars daily.
You will want to allow the jars of jalapenos to sit on your counter and come to room temperature before placing them in the fridge. Give them a shake everyday for three days and they will be ready to enjoy. These are in a vinegar brine and will remain safe in your fridge for up to six months. .
I hope you are enjoying this series on refrigerator pickling. Let me know if you are! I hope you give these pickled jalapenos a try and I hope you love them!
Happy Eating!
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Delicious pickled jalapenos do not require you to spend a day prepping and boiling and canning. Nope! These can be made, quick and easy, refrigerator style! Is there a recipe you would like to see adapted to refrigerator style? Leave me a comment! Let's face it, who needs dozens of jars of these babies? Make them as you need them and enjoy!
Noreen's Kitchen I would like to learn how to can tomatoes for winter use.
You can't can those with the refrigerator method. You should follow a safety tested recipe from the Ball Blue Book for canning tomatoes. I won't be canning them this year.
When these are simmering, do the make your eyes burn at all, as their oil is released into the air?
I would love to learn how to make homemade sauerkraut
Making them now! Thanks for the info!
Thank you Noreen! I can't wait for the weekend to give these a shot!!!
Works pretty good, I was out cleaning up my garden since fall is here. So I figured this would be the best thing to do with the left over jalapeños. Thanks!
What a valuable and time saving recipe, THANKS!
Love your channel because you are so talented with homesteading and showing us how to make different things. Thanks for sharing.
Finally an easy pickling recipe! Thank you so much!
I used to buy jars of pickled jalapenos at the store for about $3 per jar until I saw your fantastic video showing how easy it is to make them at home. I follow your recipe exactly and sometimes add some sliced carrots and onions. My family is addicted to them now and they expect that I keep the refrigerator stocked with several jars of these delicious jalapenos. My homemade variety is better and cheaper than the store-bought jars. Thanks for a great recipe and video.
Made em, love 'em!! Gifting some, too.
Easy, simple and straightforward. thank you
Just harvested 15 plants of jalapeños from my garden and used this recipe to pickle them . EXCELLENT instructions and explanation. Delicious was to pickle. Thank you for sharing this .
Ok thank you ! I love your stuff😍
Bueno for nachos, pizza, subways, burritos, cheeseburgers, chili dogs etc. Tfs so easy to make. God bless you Noreen & family.
Hi Noreen thanks for sharing your recipe👍🏼
Thank you for sharing I will be doing my jalapenos like that
I tried your recipe and my peppers re delicious, Much better than I have been buying off the shelf. thank you!
Thanks, mine came out just like that and its soooooo good.
Thanks, these are so easy! My boys love picked jalapeno's. :)
These look great! I'm definitely going to try it.😁
Thank you very much Noreen
I picked a bunch of jalapeno's out of the garden and pickled them and can't wait to try them in a couple days. ❤
I like to also add carrot coins and a few slices of onion to these as well. I just pop them in with the sliced jalapenos. I confess to having a jar of these hanging out in my fridge for over a year and they stayed perfectly pickled. Your recipe is very similar to the one my Salvadorian friends use for their pickled jalapenos. They also refrigerate theirs.
Awesome 👌
Wow ,thanks really super easy. I will make them now.
amazing thanks, I am making them now!
I am making them right now. Can't wait 😁😁
Harvested a big bunch of jalapeños today. Will be doing this tomorrow!
Nice! Healthy jalapeños without preservatives, food colorings and chemicals is the way to go. :-)
Delicious 😋
Well done!
I have made these several times now, absolutely delicious. I made three quarts the last time they only lasted about two months!
Thank you ❤
The extra brine is great for marinating chicken or other meat. Yum.
Excellent
New subscriber here March 05 , 2022 .OFW IN QATAR FROM THE PHILIPPINES.
Yammy 👍👍👍👍
Its realy perfect way to pickel the wonderful hallopinooooz ever👒😊👍
I made the refrigerator pickles that you posted the video of last week and OMG!!! are they fantastic! Can't wait to try these out and have them next week.
Glad to hear you liked the pickles! Enjoy! I will be sharing more refrigerator versions soon!
Really easy and good. I'm on my 4th batch....lol
Ty
I put capers with the jalapeño!
I put mine in fridge hot it preserves some of the crunch.
I don't know what kind of peppers I have but they're small and not hit at all, so I am using your method to preserve them.
Coming back to see how they taste after I make them
Thanks for sharing.
I have added carrots, garlic, turmeric, oregano spice, and used apple cider vinegar instead.
Korean cuisine enjoy world
👍🏻
Thank you. That was so easy. I had the experience of comparing my garden fresh Jalapenos pickled side by side with pickled Mt. Olive store bought. Your brine makes a very nice refrigerator pickled Jalapeno, but WOW...my variety has got a lot more scoville units. Might need to grow a milder variety for the rest of my family...but I am super excited about the hot ones 🔥!!!
You have to remember that the commercial pickled jalapenos are cooked. They have been boiled in brine then poured into jars and this will effect how hot those peppers are. Your home grown peppers are most likely always going to be hotter, especially since you used this raw application.
@@noreenskitchenchannel Hallo! Can I just use normal grined salt instead of kosher salt?
@@eugh0223 yes but only use half and don’t use iodized
@@noreenskitchenchannel It's hard to find that here but I'll see, can't wait to try it!
A neighbor lady canned some jalapenos using a bread n butter pickle recipe. OMG they were good! Hope you try it! Hope you love it! lol
I love your pickled jalapenos that are canned I wish you could put that video up again so I can get all of the recipe for the brine I do not like sugar in the brine but I really like that one it was awesome with the pickling spice and all
That video is ancient and I won't be canning peppers like that anytime soon. There is sugar in all my brine. Even that recipe. I never took down that video and it is still available on my channel.
i just slice throw in a jar and pour straight 5% white vinegar over them ....shake daily till they sink ...
Can you do bread and butter pickles like this too. Would you please do a video doing them
Great video, can you add garlic and some white onions to this.
what kind of vinager did you use? white? pickling?
nm i read it
Use the extra brine to put on pork as you cook in a crock pot or Insta pot. For BBQ SANDWICHES
Great idea! Yum!
Hi Noreen great recipes... I don't have a pantry, I really want to know how to do pickling in small quantities to keep in the frig.. doim looking for these kinds of rescipes that will keep in the frig to be used in a month or more time... Not long term... Thank you very much
Small quantities should be ok if their in the fridge!
How long will these keep in the Refrigerator? I grow various Peppers every year, so I have been trying to figure out how to keep them after picking them vs giving so many away. If I can take some of this seasons peppers, and keep enjoying them through the winter this way that would be wonderful until I plant again the following year. Thank You...
How long does it last in the fridge?
The remaining pickled juice can be added to an aioli sauce for sandwiches :D
Hi Noreen, Are these a sweet pickling like beets? I love Trappy's sweet and hot pickled jalapeno's but they stopped selling them here and they are so good for when you want a little sweet and not as much heat. I have a large jar of diced jalapeno's can i use this recipe with those are do they need to be fresh cut? As always thanks for sharing.
You need to use fresh. These are not sweet.
Use brine for greens!
Noreen I'm a new subscriber. Will the refrigerated pickles last this long? I want to make refrigerstor pickles, how long will the last in the fridge. Bread and butter type.
They will last up to three months so only make what you think you will use. I have not done a bread and butter version.
Bet this would work with OKRA TOO
How many jalapeños did you use? Btw great recipe!! Love from Puerto Rico!
Please read the information box. All questions are probably answered there.
Noreen's Kitchen Oh great! Thanks for the quick response!! I'll be making these for sureee!!
Can you add garlic to this as well?
Will they stay crunchy? My uncle wants crunchy.
Can you send the link to what you made with these? I am pickling today. Thanks for the video.
I do not have any links. Just eat them. Put them in Whatever you like.
Why do some people use sugar and some don't?
Good video! Thank you!
Hooter Bear honestly makes them less hot and more fruity tasting
How long do the last in the fridge? I want to make jars for xmas gifts
Three months
What’s the longevity of the peppers’ freshness when pickled in this manner? Thanks! Definitely going to give this a go after this summers harvest! Have you found anything else you can pickle in this manner and that has a comparable shelf life?
This will keep well for a long time. In the refrigerator up to a year for the jalapeños.
What would do to make these sweet? Add more sugar? Looking forward to trying these.
If you are looking for something more along the line of candied jalapenos or what is also known as "cowboy candy" that is not possible with the refrigerator method. I have a video on how to make candied jalapenos. Those are canned. Not refrigerator style. You don't want to go adding more or less ingredients here because you will mess up your brine which will cause an imbalance and the vegetables will not pickle properly and they will spoil more quickly.
What did you use them for? Did you make a video of the recipe? I just canned 2 liters of whole pickled jalapenos and carrots...I just love whole juicy jalapenos with fried chicken, yum!
We ate them. No. I did not make a video of us eating them.
Nacho time
Just wondered how long will they keep in the fridg
Well, these keep a very long time. I would almost say indefinitely. I made these two years ago and still have a jar in my fridge. They are perfectly safe and delicious.
Can you do pickled onions the same way?
Yes you can! Enjoy your day!
Could you do this with boiled eggs after you've peeled them? Have you tryed it?
We are not fans of pickled eggs but the idea is the same. You would need to boil and peel your eggs then put them in a jar and pour the brine over them. Refrigerate for at least two weeks in order to allow them to pickle. Then they would need to be refrigerated while you enjoy them.
What about low sodium ?
Could I use any other salt in place of kosher salt?
Anything but table salt. No iodized salt.
Will this recipe work with halves?
Yes
Lol...thos was my plan...i have 10 plants and get about 20 a week BUT come to find out one of my son in law loves fresh ones and eats 3 to.four with each meal!!!..
They have gone on a all.expense paid vacation for a.week and i got me about 20 to make ME SOME!! ILL BE DOING THIS TOMMORROW...THANK U THANK U..
I planted 12 more plants ..hahaha..for.fall..
I know bell peppers produce 2 to 3 times as much if u keep them alive thru the winter...does anyone know if these type of peppers are the same?
How many months would you say they will be good for?
Six
Easy recipe how long will they stay in the refrigerator after opening back up?
I have had mine in the fridge over a year at a time. I just make sure the peppers are fully submerged. They will last a very very long time.
@@noreenskitchenchannel Thank you, I was giving a butch of Jalapeños and didn't want then ti go to waste.
they would last me a week tops!
I have extra brine left over in my jar from my last batch, can I add new jalapeños to it?
Yes! It will take a little longer but still work well.
I would consider this but for the fact that boiling the jalapenos would kill all the wonderful enzymes.
Please guide me , can I use table salt?
No
I was just wondering if this works with whole peppers
You need to slice them in order for the brine to get into the whole pepper
Can I use rock salt?
No it must be canning salt
Yeah I hate it when my jalapeños float
You mentioned water how much
Nancy Green Katona she said 3 cups
How much water?
Recipe link is in description
Cani have d proper measurement if brine ingredients?
I gave them in the video. 3 cups water 3 cups vinegar 1/2 cup sugar 2 tablespoons kosher salt.
These are not that hot taste is great
Sorry your audio doesn't work
Yes it does. Any problem is on your end.
On the label my salt claims to be mostly agnostic but if pushed will admit to probably being an atheist. Can I use as is or will I have to track down a wizard to wave his hands over it? :)
While Kosher salt does indeed meet the requirements of the Jewish food laws, The term Kosher, when applied to this salt, has nothing to do with the Hebrew faith and everything to do with the process of “Koshering” meats. A butchering process in which meat is salted to remove it’s impurities. The size of the salt grains assists in this process and helps to effect the final outcome. I understand that you think you were being funny. However what you were really being was ignorant. You thought you would just toss out a comment that was disrespectful as well as uninformed. Now you have the facts so the next time you feel the need to disrespect an entire faith because you think Kosher salt has something to do with being Jewish you can simply move on and save some time.
@@noreenskitchenchannel Thanks for the prompt reply Noreen, good to know, I suspected there may be more to it than was immediately apparent as I see many chefs seem to prefer it.