Refrigerator pickled jalapenos are easy and take only minutes to make. There is no canning involved, and they keep in the fridge for several months. Sweet and spicy pickled jalapenos are perfect for putting on burgers, tacos, sandwiches, salads and more.
I am a big fan of refrigerator pickles. My fear of canning has driven me to perfect the art of creating pickles made in brine and stored in the refrigerator.
Whenever I have a bag of pickling cucumbers, I make several jars of my Sweet and Spicy Refrigerator Pickles. They taste so much better than store bought, and my family cannot get enough of them.
In the late summer, a single jalapeno plant can almost explode overnight, leaving us with an abundance of peppers. It's the perfect time to grab a few mason jars and make these easy refrigerator pickled jalapenos. The process takes just a few minutes, and I can give them as gifts to all my friends.
Even if you aren't growing jalapenos, they are inexpensive and readily available at the store. You can save money by making a jar of refrigerator pickled jalapenos instead of buying them.
- Jalapeno Peppers – sliced into rings
- White Vinegar – While you can use apple cider vinegar, it can discolor the final product.
- White Sugar – Adds a little sweetness. You can use honey or monk fruit if you prefer.
- Garlic – a few whole peeled garlic cloves for flavor.
- Sea Salt – Sea salt and kosher salt do not contain iodine or anti-caking agents. Do not substitute table salt.
See recipe card for quantities.
How to Pickle Jalapenos
Peel the garlic cloves and slice the jalapeno peppers into rings.
Combine the peppers and garlic in a saucepan with the water, vinegar, sugar and salt. Bring to a boil, then immediately cool for 10 minutes.
Use a slotted spoon to scoop the jalapenos into jars. Cover with the pickling liquid.
Cover and store in the fridge for 24 hours to chill. Consume within 1 to 2 months.
See recipe card for full instructions.
Hint: This will make enough for two jars. Divide the garlic evenly between the jars to continue to impart flavor.
- Peppers - Jalapenos typically have a milder spice level. You can experiment with different types of peppers for mild to super spicy pickled peppers.
- Sugar - If using white sugar is a concern, you can use honey, maple syrup or monk fruit sweetener in place of the sugar. It may alter the final color of the peppers though.
These pickled peppers are already fun to eat, but here are a few suggestions to personalize this recipe.
- Spicy - Use serrano or habanero peppers instead of jalapenos.
- Colorful - Use several kinds of peppers in various colors for a beautiful jar of pickled peppers.
- Kid friendly - Use mild banana peppers.
- Herby – Add fresh herbs such as dill or thyme to the jars for even more flavor.
You will need two pint-sized mason jars and lids for this recipe. Since this is just a refrigerator pickle and you will not be water bath canning, you can reuse a clean lid.
These pickles should be stored in the fridge. You can keep them for 1 to 2 months. I make them in small batches, so we eat them up before they need to be tossed.
When you have an abundance of peppers in your garden, these pickled peppers make an amazing gift. This recipe is easy to double or triple.
Refrigerator pickled jalapenos are spicy with a touch of sweetness. They are perfect for snacking on and taste great on a cracker smeared with cream cheese. You can pile them on nachos, burgers and tacos. Here are a few suggestions if you want to pair them up with something.
- Grill The Perfect Burger for your BBQ!
- Chicken Fajita Skillet Tacos
- How to make Spicy Shrimp Tacos with Cilantro Slaw
- Chili Cheese Dogs from Recipes from a Pantry
Jalapenos are generally considered mildly spicy but can vary in their heat level depending on the time of the year and the growing conditions. Removing the seeds and ribs can tone down overly spicy peppers.
Vinegar and salt are natural preservatives without going through the canning process. These quick pickled jalapenos will keep in the fridge for about 2 months.
If you like these Pickled Jalapenos, please leave a 5-star rating.
Easy Refrigerator Pickled Jalapenos
- 1 medium sauce pan
- 2 mason jars with lids
- 6 jalapeno peppers, sliced
- 1 ¼ cup water
- 1 ¼ cup white vinegar
- ¼ cup white sugar
- 4 cloves garlic, peeled
- 1 tablespoon sea salt
- Slice jalapenos and remove seeds if desired.
- Combine the water, vinegar, sugar, garlic, salt, and sliced jalapenos in a medium pot on medium to high heat. Mix all the ingredients until the sugar and salt are dissolved. Once it begins to boil immediately remove from heat and set aside for 10 minutes.
- Place the jalapenos into the mason jars and then pour the juice over the jalapenos. Allow the jars to cool for 20 minutes.
- Store in the refrigerator. The jalapenos will be ready to eat in 24 hours. They can be kept fresh in the fridge for about 1 to 2 months.
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