Hi everyone, welcome back to my kitchen we're going to be making some pickled jalapenos refrigerator style
These are super easy and they're great
If you really don't need to make two dozen jars of pickled jalapenos and have them set in your pantry for years and years
These are gonna be crisp delicious. This is gonna last me this summer. Let's go see how these all come together
We're gonna go ahead and make some
quick refrigerator pickled jalapeno slices
I'm gonna be using these in an upcoming recipe and
I just felt like why not make a video because you guys if you are not into canning and you
Love pickles. You need to understand how easy it is to make pickles without having the whole canning process
I've been canning for years and years, but honestly, I
Don't need to can
four dozen jars of
jalapenos
so making a couple of quarts is the perfect answer for me and I can keep them in my fridge and once you
Refrigerator pickle these they're gonna be in a vinegar brine and they're going to stay fresh and delicious for months
So these will get me through the summer and it will just be the perfect answer
So what I have here, I have 16 very large jalapeno peppers. I have prepared two
Quart jars, they're in the microwave. I sterilized them really quick and I have three cups each of
white vinegar
Water a half a cup of sugar and two tablespoons of kosher salt that's as easy as this gets
I'm gonna go grab my jars and stuff them and we're going to bring our brine to a boil
But this is a little bit different from the when we did some of our other
refrigerator pickles where we just poured the brine over because this time
We're going to go ahead and make our brine and I've made a little extra brine
for this very reason
so let's mix our brine up there goes our vinegar and our water our
sugar and our salt
I'm gonna go ahead and put this on the stove and bring it to a boil. Okay switch pots
Okay could use my induction burner here
The stainless steel pot doesn't work on this
what I'm gonna do now that this has come to a simmer we're going to put our
jalapenos
Right in this brine
This is why it's a little bit different from the other way where we just poured the vinegar
Over what we had stuffed into the jars, I want to bring this back up to a boil and then I'm gonna turn it off
And we're gonna let this steep for about 10 to 15 minutes. Just like this. It's gonna help to open up
And soften the jalapeno is just a little but they're still gonna remain crisp
So once this comes to a boil, we're gonna turn it off
Let it sit for 15 minutes and then I'll be back and we'll decamp these up into a couple of jars our jalapenos sat for
15 minutes need to be 1015. It's up to you. Whatever works for you. I'm just gonna give this a little
Encouragement into the jar. We'll see if I can fit all these in one jar. If not then so be it
We'll have a little extra on the side
I never know how
Full the jars are gonna be so you always want to prepare more jars than you think you need
And I think I'm gonna go ahead and get a smaller jar
Looks like this is gonna be just about perfect a
pint in a quart is what I'm getting today and
You'll notice that I started off by
putting the
Sliced jalapenos in the jars and then we're gonna top it off with the vinegar. It was just really important to let these
kind of steep in that vinegar mixture before
Canning them up only because you want them to be a little bit softer, and this is also going to prevent floating
you don't want the
You don't want any floating and don't worry too much about headspace with these because we're not going to process them
So that's not really going to be a huge issue
so now what I'm gonna do is get a ladle and we're gonna top these off with
The bride and what you want to make sure is that whatever you have in the jar is covered with brine just like that
it's a little bit too full but
Yep
And if you have extra brian lift over
You can dump it or keep it
If you have extra space in your fridge
Then you can keep this for the next time that you make up more pickled jalapenos. This isn't gonna last forever though
So keep that in mind, there we go
Now I'm just gonna go ahead and give this a quick wipe
Only to clean it up don't want any errant seeds in between that
Lid and the jar and you see this jar is a little chipped, but because we're doing this refrigerator style
I'm not even gonna worry about it. There's our pickled jalapeno
It's ready to go in the fridge you want these to cure at least three days before using them?
Just so that they get nice and pickled and absorb that brine and they're gonna give you the flavor that you desire
These are gonna be great in the recipe that I have coming up for them. I can't wait to share it
It's gonna be a surprise and I know you're gonna love it. I
Preferred that you let these cool down before you put them in the refrigerator. This is also going to help absorption
it's going to help with the transfer of the vinegar into the vegetable and
It's going to speed up the pickling process a little bit. They're gonna be fine
Just let them cool down until you can comfortably handle them and then you can pop them in your fridge
like before you go to bed and
It'll be just fine
So that's easy. That's how easy it is to make some pickled jalapenos refrigerator style
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I hope you give these refrigerators style pickled jalapenos a try and I hope you love them and until next time I'll see ya
