Back in early November before we left for a 3 night getaway, I brought in my final jalapeños in advance of a frost warning. I didn’t have many left on the plants, but I didn’t want anything to go to waste and because we were going away, I really didn’t have immediate needs for them.
Enter pickling!
Because I had such a small batch, I really scaled back my “recipe” and just eyeballed about 3/4 cups of white vinegar, a tablespoon of sugar, and a dash of salt. I boiled the mixture until the sugar and salt dissolved, and then poured it over the jar with my jalapeño slices. Note that this process is for quick pickles or refrigerator pickles, and not processed to be shelf-stable!
This is the easiest way I know to make refrigerator pickles, and I’ve enjoyed these jalapeños on a few nachos and Mexican meals I’ve made this last month. While this jar didn’t last long (I could have eaten the whole batch in one sitting but stopped myself), I loved tasting a bit of my summer harvest in these cold months.
