Easy Refrigerator Pickled Jalapenos

3 jars of refrigerator pickled jalapenos with carrots and onions

Easy Refrigerator Pickled Jalapenos

A unique and delicious appetizer, from the famous The Fort Restaurant in Denver.

Course Appetizer Recipes

Cuisine Southwestern

Prep Time 10

Cook Time 0

pickling time 7

Total Time 7 10

Servings appetizers

Calories 115kcal

Author Lea Ann Brown

Ingredients

4 12-ounce Sterilized Canning Jars with lids
12-16 medium large Fresh jalapenos
3 1/2 Cup Cider vinegar
1 3/4 Cup Water
1/2 Cup Granulated white sugar
1 1/2 teaspoon Kosher salt
2 1/2 teaspoon Toasted sesame oil
2 teaspoon Pickling spice
3/4 Cup Yellow onion Coarsely chopped
3/4 Cup Carrot Coarse chopped, about 2 large carrots
4 cloves Garlic peeled, whole

Instructions

Rinse the jalapenos. In a 4 - 6 quart stainless steel or enameled pot, combine the vinegar, water, sugar, salt, sesame oil and pickling spice, jalapenos, onion, carrot, and garlic.
Cover and bring to a simmer over high heat. Reduce the heat to low and simmer for seven minutes. Half way through the cooking process, give it a good stir to make sure sugar and salt have dissolved.
Remove from the heat. While still hot, use a slotted spoon to transfer one garlic clove to each of the four jars. Then divide the onions and carrots equally between the jars. Divide the jalapeno peppers between the jars. I use my finger tips to grab hold of the tip of the stem of the peppers. Use a Pyrex measuring cup with a pour spout to pour the pickling liquid in the jars. If you have extra liquid, use a spoon to fish out the pickling spice and add it to jars.
Cover tightly with lid or plastic wrap and refrigerate for at least one week before using.

Notes

Tips For Success:

When removing pickled jalapenos from the brine, use a fork or tongs. This will keep the jalepeno peppers and the brine as sterile as possible.

Kosher salt or sea salt is commonly used for pickling recipes. Iodized salt isn't recommended because additives may affect the brine.

Glass containers are recommended for storage. Metallic containers are not recommended.

Recipe For Peanut Butter Stuffed Pickled Jalapeno Appetizer

1/4 Cup Peanut Butter
2 Tablespoons Major Grays Mango Chutney

Slice the pickled jalapenos in half lengthwise not quite all the way through, leaving the two halves attached at the stem end. Using a knife or spoon, remove and discard the seeds and ribs. In a small mixing bowl, combine the peanut butter chutney. Stuff the chiles with the peanut butter mixture and press the halves back together. Arrange on a platter and serve.

Nutrition