Things I Love: Refrigerator Jalapeno Peppers

In 2007, we had a bumper crop of jalapeno peppers–so many that I didn’t know what to do with them all. I considered canning them, but I wasn’t really sure about how they would turn out.

Lucky for me, I have a lot of EXCELLENT cooks in my family, and my mom–one of said EXCELLENT cooks–suggested I email my Uncle Jimmy for his recipe for refrigerator peppers. I’m sure glad I did! That year I put up FOUR QUARTS filled to the brim with jalapeno and banana peppers from our garden. We ate on them for a couple of years before it was time to put up some more.

Fast forward to 2011 and I’m down to my last quart of ‘fridge peppers. Lest you should worry that I’m eating 4-year-old peppers, these were made in 2009. Just 2-years-old. :)
Here’s the recipe, courtesy of my Uncle Jimmy:

Ingredients

  • 1/2 t. salt
  • 1/2 t. turmeric
  • white vinegar
  • water
  • peppers {use whatever you have: banana, jalapeno, serrano, etc.}

Directions

  1. Slice your peppers. You can remove the seeds for less heat, but I prefer to put everything in there. {CAUTION: Use vinyl or latex gloves to avoid burning eyes, lips, tongue, etc. Trust me; I know from experience!}
  2. Fill clean jars with peppers. {You can use any kind of jar with a lid. I like to use old pickle jars.}
  3. Add salt & turmeric to jars.
  4. Fill jars with 50/50 mixture of white vinegar and water. {There are no exact amounts of vinegar and water. You just want to make sure you are using 50% vinegar and 50% water per jar. I fill an 8-cup measuring cup with 4-cups vinegar & 4-cups water.}
  5. Screw on lids tight, and shake it up!
  6. Store jars in the refrigerator, and eat to your heart’s content!

Voila! That’s it! You can have peppers throughout the year for chili, nachos, pizza, or whatever else you like to make hot.

And another great thing about these peppers is that you can add more to your jars as your garden produces them!

Here is what I put up this past weekend:

Why You Should Make Refrigerator Peppers:

  1. They stay crunchy and don’t get soggy like those you buy at the grocery or can using a hot water bath.
  2. They retain their heat even after over two years in the refrigerator!
  3. They can be made with ingredients & supplies you likely already have on hand.
  4. They are super easy & super delicious!
  5. You won’t have to buy another jar of jalapenos.
  6. You’ll have fresh peppers year-round.

If you try out this recipe, please let me know what you think!

Blessings to you…

This post is linked to Things I Love Thursday:

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Comments

  1. My husband loves jalapeno peppers! Next year I’m going to have to try growing and canning them. Thanks for sharing!

  2. I have 3 jalapeno plants in the garden and this looks like the recipe for me! Thanks for sharing!

  3. Alexandra, they are super easy to grow. Mine are crowded out by tomato plants and still producing! Best of luck!

  4. OhioMomPatriot, hope you enjoy! Thanks for stopping by.

  5. thanks for sharing! blessings to you@

  6. I have made both jalepenos and banana peppers with your recipe and we LOVE them!! Cuts cost at the grocery store plus it’s such a great and easy way to use up all the peppers our garden produced… Thanks for sharing your recipe :)

    Melissa from Michigan

    • I’m so glad you like the recipe, Melissa. I have been doing the same thing with all of my hot peppers this year. I just keep adding fresh cut up pepper slices to existing jars and then I have both fresh and older peppers to choose from. So easy and so much cheaper and healthier than store bought.

  7. Do you seal the jars you aren’t using right away in any way? They don’t go bad at any point? You mentioned having some a couple years.

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