These easy refrigerator pickles require no special equipment or canning – PLUS Sweet and Spicy Peach Jalapeno Pickles combine the best gorgeous summer produce for a crisp, crunchy peach-infused, flavor packed treat!
It’s that time of year again. The fresh, ripe peach juices are dribbling down your chin with every bite and the cucumbers are taking over the garden. There is absolutely nothing better then vegetables and fruit at their perfect summer flavor peak.
As you may know, sweet and spicy is one of my FAVORITE flavor combinations like my Sticky Asian Pork Ribs and Coconut Shrimp with Peach Chili Sauce. And while I LOVE sweet and spicy pickles, I adore that this flavor combo is achieved by using ingredients just a little different then everyone else’s pickles. And bonus that it is arguably even better, too!
Refrigerator Pickles are incredibly easy!
- Slice and dice Cucumbers, Peaches, Jalapenos, and Red Onion.
- Place produce in four jars with lids.
- Bring to a boil a simple brine on the stovetop and then cool for a bit.
- Pour the brine over the produce.
- Let sit in the refrigerator for 4-7 days.
How to make Sweet and Spicy Peach Jalapeno Pickles
Begin by making the brine.
A pickling brine usually consists of varying combinations of vinegar, sugar, salt, and water.
Combine cubed peaches, apple cider vinegar, sugar, water, and salt in a small sauce pan. Bring to a boil and let it simmer for 5 minutes.
Slice the cucumbers with a knife or mandolin to about a 1/4″ thickness. I often remove about 1/3 of the peel, but that is primarily based on aesthetics. If you prefer all of the peel to remain, or no peal, or spears, go for it! Bon Appetit has a great article for how to choose the best cuke, but I just look for the small, firm ones. I find they give the best crunch.
Cube the remaining peaches, thinly slice red onion, and cut the jalapenos into thin slices. I leave the ribs and seeds of the jalapeno for a noticeable amount of heat that isn’t crazy hot.
Layer the produce in four pint size jars. You do not have to buy canning jars since you are not actually canning the pickles, but do use jars with tight fitting lids.
Pour the slightly cooled brine over the cucumber mixture, seal tightly, and then refrigerate for 4-7 days.
Yes! Feel free to sample as often as your like. But…beware! The pickles really aren’t done until after day 4 and the flavors intensify and are more magical if you wait the full week. Just sayin’.
Sweet and Spicy Peach Jalapeno Pickles are the perfect condiment, burger topper, salad replacement, barbecue side dish, or picnic addition.
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Questions, comments, reviews? I’d love to hear from you below!
Sweet and Spicy Peach Jalapeno Pickles
- 4 cups cucumbers – sliced to 1/4" thickness
- 2 cups peaches – divided
- 1 jalapeno – thinly sliced
- 1/4 cup red onion – thinly sliced
- 2 cups apple cider vinegar
- 1 cup sugar
- 1 cup water
- 1 teaspoon kosher salt
- Combine the brine ingrediants PLUS 1 cup of the cubed peaches in a small saucepan and bring to a low boil. Simmer for 5 minutes.
- Let the brine cool for 10 minutes.
- Layer the cucmbers, remaining 1 cup of peaches, jalapeno slices, and red onion in four pint size jars.
- Pour the cooled brine over the produce and seal tightly.
- Refrigerate for 4-7 days for the flavors to fully develop.
Mother, Gardener, Book Devourer, and Food Obsessor. I love being inspired with fresh, seasonal ingredients and relish every opportunity to elevate my home cooking. Join me!
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