Love jalapeños or have a plant that just keeps on giving? Check out this quick and easy recipe for refrigerator pickled jalapeños! You only need a few ingredients, a mason jar, and about 15 minutes for this recipe.
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It’s pepper season at our house, with our jalapeno plant loaded with peppers. I needed a new way to use up some of these deliciously spicy peppers so I decided to try making some easy refrigerator pickled jalapeños. I’ve done them in the past and even pickled some banana peppers back when we had a big vegetable garden. My husband likes to eat pickled jalapeños on his pizza, salad, and in eggs so this is a great way to use up our abundance of jalapenos.
This is such a quick recipe for pickled jalapenos and only requires 6 simple ingredients and doesn’t require any canning! Simply place the finished jar of jalapeno pickles in the refrigerator and in 24 hours they will be ready to eat! Feel free to add your own spices to create a new twist on this classic pickled peppers recipe.
How to Make Refrigerator Pickled Jalapenos
Making pickled jalapenos is EASY. You can even use this recipe to pickle any type of pepper you’d like.
Start by washing a mason jar, or other glass jar with a lid, in hot water. Set it aside to dry while you prep the jalapenos.
Ingredients for Quick Pickled Jalapenos
- Jalapenos– I used about a pound of jalapenos for this recipe that makes (2) pint sized jars. Sliced into rounds makes about 3 cups. If you like your pickled jalapenos on the spicy side, leave the membranes. If you like a milder taste, remove them
- White Vinegar–You’ll need 1 cup of white vinegar for this pickled jalapeno recipe, mixed with 1 cup of water. Vinegar is the main driver for the pickling process.
- Garlic Cloves–Using fresh garlic cloves over dried/powdered garlic is the preferred way to go. I use about 3-4 cloves per jar of jalapenos because we love garlic in this house.
- Sugar–This will not only help the pickling process but also takes a bit of the spicy bite out of the jalapenos. This recipe uses 1/4 cup of white sugar.
- Salt– Again, salt is essential to pickling, so don’t skip it. Use 1 tablespoon of kosher salt for easy refrigerator jalapeno pickles.
Step 1: Slice all of the jalapenos into rounds with the inner seeds and membrane intact for a spicy pickle. Please wear gloves while doing this step as the juices can burn your hands!
Step 2: Stuff the sliced jalapenos and 3-4 minced garlic cloves each into (2) pint-sized mason jars just below the neck.
Step 3: Now it’s time to make the brine. Bring the water, vinegar, sugar, and salt. Stir the brine until the sugar and salt have dissolved. Remove the brine from the heat source and let it cool slightly.
Step 4: Once the brine is cooled, pour it over the jalapenos in the prepared jars. Leave about 1/2″ head space in the jar for expansion.
Step 5: When cooled, place the lids on top of each jar and place them in the fridge to continue pickling. The jalapeno pickles are ready in about 24 hours and will keep for up to 4 months in the refrigerator.
Tips for Making Refrigerator Pickled Jalapeños
Wear gloves to save your hands. Hot peppers like jalapenos, will burn your hands and fingers when slicing them up. Wearing gloves can help prevent that. Also make sure you don’t touch your eyes or other sensitive areas while cutting them up. I like to have a box of these food-safe nitrile gloves in the kitchen to use while slicing hot peppers or handling meat.
For those following a low-carb diet, this recipe does use sugar. It is necessary to get a good brine, and it helps cut the heat of the jalapenos just a bit. You can cut the sugar to 3 tablespoons.
Make sure to “de-bubble” the jalapeno pickles when pouring the brine. You can do this using a knife by inserting it into the jar a few times around the edges after filling it up halfway with brine. This will release any bubbles in the jar. Fill up the rest of the way until there is about 1/2″ of head space.
When I made these refrigerator pickled jalapeños, I stripped my plant of every pepper. Would you believe it’s almost ready to have more peppers picked? I think I’m going to have to make a second batch of these pickled jalapeños or give some away!
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Easy Refrigerator Pickled Peppers
- 3 cups sliced jalapenos membrane/seed intact
- 1 cup water
- 1 cup white vinegar
- 6-8 cloves garlic minced
- 1/4 cup sugar
- 1 tbsp salt
- Wash, clean and slice jalapenos into rounds with inner membranes and seeds intact. Wear gloves while doing this to avoid burns! Fill a pint mason jar just to below the neck of the jar with jalapenos, about 1 1/2 cups each jar.
- Place 3-4 cloves of minced garlic in each pint jar.
- In a small saucepan, bring water, vinegar, sugar and salt to a boil. Stir until salt and sugar is dissolved. Remove from heat and let cool slightly.
- Once brine has cooled slightly, pour into mason jar with jalapenos. Leave some head space in jar for expansion, about 1/2 inch from the top of the jar. Cover with lid and place in fridge.
- Jalapenos are ready in about 24 hours and will keep for a few months in the fridge (ours don’t last that long!)