Easy Refrigerator Pickled Jalapenos

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.

Ingredients

• Jalapeno Peppers – sliced into rings. If you want them less spicy then remove the seeds.
• Water
• White Vinegar – While you can use apple cider vinegar, it can discolor the final product. The vinegar is the base of the "brine" or pickling liquid.
• 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

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.

Substitutions

• 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.

Variations

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.

Equipment for Pickling Jalapenos

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.

Storage

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.

Serving Suggestions

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

FAQs

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RECIPE

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