Picklessssssssss!!!!!!!!! Can you tell I love pickles? I love pickles of all kinds, I hardly discriminate unless they’re sweet (I’ll spare you yet another rant on my lack of a sweet tooth with certain things). I grew up on Indian pickles and most specifically my mom’s deeeeelish Konkani and Andhra style pickles! When I moved to the U.S., I was introduced to a whole new world of pickles. I grew to love dill pickles, pickled olives and peppers, kimchi, sauerkraut etc. If we have a jar of those at home, they wouldn’t last more than a few days. Yeah, I kind of have a problem!
A couple of years ago Suril tried his hand at homemade dill cucumber pickles and they were actually pretty yummy! He even succeeded in canning them at home (something that still scares me). But for some reason we didn’t attempt pickles after that time. Then recently, at Rooting DC, we attended a pickle-making session and my interest in pickling was renewed. I also discovered that some of my favorite kinds of pickles at the store contain a lot of not so great ingredients like- Yellow #5. Why do we need Yellow #5? We don’t, and it is definitely horrible for you! So I knew that it was time for me to delve into pickling more.
Enter Jalapeño Fridge Pickles! So before I embarked on this new journey, I decided to do some more research. Enter “Scary Possibilities of Botulism”. It seriously took me weeks to muster the courage to make these pickles because I was so scared I’d unknowingly create a jar of scary bacteria. But after all my research I’ve come to the conclusion that fridge pickles are super easy, quick and NOT scary. If you do the following, you’ll survive to pickle another day-
- Use fresh veggies and wash them thoroughly
- Use at least 5% acidity (white vinegar, apple cider vinegar etc.)
- Use salt (kosher or pickling salt. Table salt is ok but the jar will look super cloudy and unappetizing)
- Keep the pickle refrigerated always
- Sterilize the jar/container you plan on making your fridge pickles in (some people say this isn’t necessary but meh, why not spend the extra 15 minutes to sterilize?)
The vinegar, salt and refrigeration are key to preventing bad bacteria from forming. I made some adjustments based on what I think might make this not as acidic as my initial jar turned out. I also recommend you try a small spoonful of the brine before you pour it into the jar so that you can make any adjustments if needed. Just remember to keep the level of acidity and salinity high! Jalapeño pickles are great to have around for home made tex-mex, salads and if you’re a Jalapeño-fiend like me you can enjoy them right out of the jar!
Ball Jar Heritage Collection Pint Jars with Lids and Bands, Blue, Set of 6
Heinz Distilled White Vinegar 16 oz
Morton Coarse Kosher Salt Box, 3 Pound
- 5-6 fresh jalapeños
- 1 cup distilled white vinegar
- 3/4 cup purified/filtered water
- 1 large garlic clove
- 1 Tbsp kosher salt
- 1/8 tsp turmeric powder
- Wash peppers and cut stems off
- Remove the seeds and the membrane (the chunky white part in the middle)
- Slice the peppers into thin round slices and put them in a mason jar**
- In a small pot, bring water, vinegar, garlic, salt and turmeric to a boil. While the mixutre is heating, whisk salt until it dissolves and turn heat off after the mixture comes to a boil.
- Pour the hot brine into the jar with the jalapeños and let the mixture cool slightly (maybe 10 minutes or so).
- Seal with the lid and place into the fridge for storage. You can begin consuming after 24 hours but for best results, wait 3-4 days!
- The pickle should keep in the fridge for up to 2 weeks safely and potentially longer!
- **It might be best practice to sterilize your jar before you use it. I did this by filling up a pot of water, setting a steel trivet inside and place the lid and jar into the water and boiling the lid and jar for 10 minutes.