Easy Refrigerator Pickled Jalapenos Recipe

This easy-to-make pickled jalapeños recipe calls for simple ingredients and takes less than 10 minutes to prep! Plus, this easy refrigerator pickling recipe requires no real canning at all!

I’m a long-time lover of pickled jalapeños peppers, and have been known to eat a questionable amount of them each week. From pizza and tacos to salads, pastas, wraps, and more, there are very few foods I won’t toss pickled jalapeños on. 

But despite this and the amount of money I’d rather not talk about that I spend on pickled jalapeños from the grocery store each month, it took me far too long to get around to learning how to make my own. 

Even in the years we’d have loads of fresh jalapeños from the garden, I would, for some reason or another, never actually get around to pickling them.

I figure this happened for a few reasons: one, I’m very bad at time management, and two, canning scares me and always has.  

It wasn’t until this summer, while I was in the midst of making all sorts of fun and yummy pickle recipes, refrigerator pickle recipes to be exact. That I finally stopped dragging my feet and got around to actually pickling some jalapeños. 

And boy was I surprised; not only were they beyond easy to make, but they called for very few ingredients, all of which I already had on hand. They only take a few days to pickle, and they taste amazing!

These quick pickled jalapeños are a great way to use up fresh jalapeños, and they are got for topping all your favorite pizzas, tacos, and more!

Plus, with just the right amount of heat, they are sure to be a hit with the whole family!

How To Make Refrigerator Pickled Jalapenos

Ingredients

• Fresh jalapeno peppers, washed, dried, and sliced.
• white vinegar
• white sugar
• Salt, I like to use sea salt or kosher salt
• water

Additional add-in ideas

• sliced garlic cloves
• mustard seeds
• red onions
• cumin seeds
• fresh herbs
• bay leaf

Directions

When working with jalapeños or any spicy peppers, it is important to remember to wash your hands and any equipment you use thoroughly after prepping your peppers. This helps you avoid the risk of burns/getting any spicy pepper juice in your eyes or on your face. If you perfer to can also wear disposable gloves while handling hot peppers. 

Gently pack your sliced jalapeños into your canning jar of choice. (I used two half-pint jars. But you can also use a pint jar of double the recipe to make a quart jar) Set aside until ready to use.

In a small saucepan, combine the water, vinegar, sugar, and salt. Bring to a simmer over medium heat. Simmer, stirring often, until the sugar and salt are dissolved. About 5 minutes

Remove the pan from the heat and allow your pickling liquid to cool to room temperature.

Once cooled, pour the liquid over your sliced jalapenos, filling the jar to the top. Since you aren’t traditionally canning this recipe, you don’t need to worry about leaving a gap at the top of your jar. Just be sure your jalapeños slices are completely covered in the pickling brine. 

Screw the lid tightly onto your jar and place it in the fridge. Allow your jalapeños to pickle for at least 2-3 days before opening.

Enjoy!

Recipe Notes

Pickled jalapeños can be stored in the fridge for up to 1 month. Pickled jalapeños should be stored in an airtight container or canning jar in the fridge at all times. 

Personally, I have only ever made this recipe with white vinegar, but I don’t see why other vinegars wouldn’t work. Apple cider vinegar, rice vinegar, and white wine vinegar are all great options for pickling!

Looking For More Refrigerator Pickle Recipes To Try?

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Sweet & Spicy Refrigerator Rhubarb Pickles

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