Make a quick batch of refrigerator pickled jalapeños with your summer garden harvest. These pickled jalapeños are made in less than ten minutes and ready to enjoy after two days of rest. Perfect for adding to your next burger or enjoying straight from the jar as a spicy snack!
Recipe summary
Flavor: Spicy pickled jalapeños with a hint of garlic. Use garden jalapeños for hotter flavor!
Pickling time: 2 days in the refrigerator
Yield: 32 ounces
Similar to: Refrigerator Bread and Butter Pickles, Spicy Dill Refrigerator Pickles, Sweet & Spicy Refrigerator Pickles
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Ingredients and substitutions
- Peppers - For this recipe, you'll need one pound of fresh jalapeño peppers. This came out to about 7 jalapeños for me. This recipe works with any type of pepper you have on hand, like bell peppers, banana peppers, or serrano peppers. (Want to pickle a combination of cucumbers and peppers? Try my recipe for sweet and spicy refrigerator pickles)
- Salt - Kosher can be substituted with sea salt or non-iodized table salt. Do not use iodized salt, it can change the color and flavor of your peppers.
- Brine ingredients - Vinegar (apple cider or white), fresh garlic, water, kosher salt, and sugar create a simple brine for your jalapenos.
How to make pickled jalapeños
- Pack pint size jars with sliced peppers, garlic, and seasoning.
- Boil brine ingredients until sugar dissolves and then cool until warm.
- Pour over peppers until completely covered.
- Seal tightly and wait at least 2 days before enjoying for best flavor.
Frequently asked questions
They'll keep for up to six months stored in the refrigerator. Since they're not canned, they are not shelf stable and need to be stored in the refrigerator.
Just about any peppers can be pickled. Try this recipe with sliced bell peppers, banana peppers, serrano peppers, or any other peppers you have on hand.
This recipe makes 32 ounces of peppers, so you can make one single 32 ounce jar, or two 16 ounces (pint size) jars instead.
No. Any clean, dry jars will work for this recipe. Jars need to be sterilized for canning because they must be entirely free of bacteria and fungi to sit for long periods of time at room temperature without spoiling. Refrigerator peppers are stored in the refrigerator at all times, so there's no need to take the extra step of sterilization. However, you are absolutely welcome to sterilize your jars if you simply want to.
This recipe is specifically written for those who don't want to can their peppers. I haven't tested canning this recipe, so I can't say how it would turn out. I recommend searching for a canning specific recipe for best results.
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📖 Recipe
Refrigerator Pickled Jalapeños
Ingredients
- 1 pound jalapeños, thin sliced
- 2 cloves garlic, peeled and smashed
- 1 cup white vinegar
- 1 cup water
- ¼ cup granulated sugar
- 1 tablespoon kosher salt
Instructions
- Pack two pint size jars with sliced jalapeños and smashed garlic (one clove per jar). Set aside.
- In a saucepan over medium heat, add vinegar, water, sugar, and salt. Whisk to combine.
- Heat to boiling and cook for 1 minute, or until sugar is completely dissolved. Remove from heat and allow to cool until warm.
- Pour liquid into jars to completely cover jalapeños. Depending on how tightly packed your peppers are, you may have leftover brine.
- Tightly seal and refrigerate for two days to allow peppers to pickle. Store peppers in refrigerator for up to six months.
Equipment Recommendations
Notes
- Pepper options: Try this recipe with sliced bell peppers, banana peppers, serrano peppers, or any peppers you have on hand.
- Storage: Your refrigerator jalapeños need to be stored in the refrigerator. Since they are not canned, they are not shelf-stable and need to be refrigerated.
- Pickling time: Your peppers need at least two days to pickle in the brine before enjoying. They are edible immediately, but need at least two days of rest for best flavor.
Would this work if I eliminated the sugar?
Yes, the recipe will work without sugar. Keep in mind the sugar balances with the salty and acidic flavors, so you may find those flavors more pronounced by eliminating it.
Delicious and easy..just put some on a bbq hamburger next time will put more on along with the other sides …thanks so much for your recipe
Can I add more garlic and onions into the jar?
Sure, onions and more garlic would make a great addition.
I’ve never attempted to pickle anything. I kept seeing on cooking competition shows and always wanted to try. This is easy to follow and with ingredients I already had in my pantry. Perfect.
Mine peppers have been unopened in the back of my fridge for 11 months. They look vibrant and show no sign of mold. What are your thoughts on using them.
Hi Robert, it's hard to say - if you're not 100% comfortable with how they look or smell, I'd say it's best to toss them out and make a new batch.
50-50 vinegar and water - yes. Pour warm brine over sliced jalapenos - yes. Store in refrigerator for six months - yes. Good recipe!