No canning necessary! If you're new to making pickles, this Quick Refrigerator Pickled Jalapeños recipe is a good one to start! Pickled jalapeño slices make a delicious addition to tacos, burritos, nachos, guacamole, salsa, and more!
In less than 15 minutes you could have these Refrigerator Pickled Jalapeño Peppers made and in the fridge. These are so easy to make, using either your microwave or stovetop. Piquant and spicy, just how they should be!
Jump to:
- ❤️ Why you'll love this pickled jalapeños recipe
- 🛒 Ingredients
- 🔪Instructions
- ❓Do I need a special jar for pickles?
- ❓How soon will these pickles be ready to eat?
- ❓How long will these refrigerator pickled jalapeños last?
- 🗒 More serving suggestions
- 👍🏼 Elaine's Tips
- 🗒 More side dish recipes to make
- 🌟Did you make this recipe?
- 📖 Recipe
This post was originally published in 2018. I've updated it with new photos and extra information to make it more helpful.
❤️ Why you'll love this pickled jalapeños recipe
So easy to make! Once you try pickling jalapeños yourself with this easy small-batch recipe, you'll never buy jarred jalapeños again! With no preservatives or artificial colours, homemade pickled jalapeños are simply the best!
No canning required! Refrigerator pickles, also known as quick pickles do not require canning. They are preserved in a brine made with vinegar and salt. They will last for a month or more in your fridge.
Crisp, crunchy and spicy! These easy pickled jalapeños are piquant and tasty within a few hours. They have a subtle sweetness that you don't get with raw jalapeños. They have ALL the heat that you'd expect from a jalapeño!
Lots of ways to use them! If you love recipes with Tex-Mex flavours, you'll want to add these quick pickles to
- Shrimp Tacos with Tomatillo Guacamole
- Shredded Chicken Tacos with Cilantro Lime Slaw
- Gluten-free Cheesy Herb Cornbread
- Toss a few on top of Mexican Corn Salad with Queso Fresco for a little extra heat!
🛒 Ingredients
What ingredients do I need to make the best pickled jalapeños?
jalapeño peppers: choose those without blemishes. Avoid those with spots that may indicate they are starting to spoil. You'll need 6 jalapeños, 8 or 9 if they're small.
vinegar: any type of vinegar can be used in this recipe. Because it is a no-canning recipe, these pickles don't need a specific acidity level for food safety. I've used apple cider vinegar in the past, but I prefer distilled white vinegar simply for its clear colour.
salt: If you're wondering what type of salt to use for quick pickles, just remember NOT to use table salt. Pickling salt does not contain any iodine or anti-caking agents. It is pure sodium chloride. You can use pure sea salt or kosher salt, as well.
sweetener: While granulated sugar is most commonly used in pickling, you can also keep this recipe sugar-free by using monkfruit sweetener or honey. Sugar is not required as a preservative when making refrigerator pickles, so you're welcome to use your favourite sweetener. You don't need to add sweetener at all if you like, but it does help to temper the heat of the jalapeños, so I like to add a little to my pickling recipes.
garlic: optional, but it adds a mellow flavour
red bell pepper: also optional, but I love the colour and interest it adds to a jar!
🔪Instructions
These pickles are as easy to make as my Easy Refrigerator Pickled Red Onions, Quick Refrigerator Pickled Beans or Quick Pickled Shallots! Here are step-by-step directions for how to make these easy refrigerator pickled jalapeño peppers:
- Wash. Wash the peppers. Wash and sterilize jars and lids by filling them with boiling water or running them through a cycle of the dishwasher. You'll need two 8 oz jars or one 16 oz. jar.
- Slice. Remove the stems and tips of the jalapeños and slice into rings. You can use either a sharp knife or a mandoline slicer to make slices about ¼ inch thick.
- Fill. Fill the jars with the jalapeño slices.
- Combine. Combine the ingredients for the pickling liquid and simmer until the sugar and salt have dissolved and the brine has begun to boil. You can heat the pickling brine in a saucepan on the stovetop or in a glass container in the microwave.
- Pour. Cool the brine slightly, then pour it over the jalapeño slices to fill the jars, leaving about ½ inch of headroom.
- Store. Add a lid and store in the refrigerator.
❓Do I need a special jar for pickles?
You can use any jar with a tight-fitting lid. I like to use Weck jars, but I also use Mason jars, especially a wide-mouth variety.
❓How soon will these pickles be ready to eat?
They'll be ready to eat the same day, but the flavour will become stronger when you leave them in the fridge for a few days.
❓How long will these refrigerator pickled jalapeños last?
They will last for at least a month or more in a tightly sealed jar in your fridge.
🗒 More serving suggestions
More ideas? Add them to quesadillas, burgers, sandwiches, or even guacamole or Pico de Gallo. They add flavour and interest to this Mango Black Bean Salad.
👍🏼 Elaine's Tips
- These pickled jalapeños are a beautiful vivid green until you add the pickling liquid. Then they become the familiar olive green colour you're used to seeing on your restaurant nachos.
- Jalapeños vary in their heat level. Some are surprisingly hot. You can decrease the heat by removing the seeds from the pepper slices.
- Remember to either wear gloves when handling hot peppers, or wash your hands very thoroughly in hot soapy water, dry them completely, and avoid touching your eyes, or nose!
New to making refrigerator pickles? Try these Quick Refrigerator Pickled Beans or Quick Pickled Shallots with Apple Cider Vinegar.
🗒 More side dish recipes to make
🌟Did you make this recipe?
When you make this pickled jalapeños recipe, please leave a comment and a star rating below. I love hearing when you've made one of my recipes. Thanks in advance! Subscribe to my newsletter and have recipes delivered straight to your inbox once a week.
📖 Recipe
Quick Refrigerator Pickled Jalapeños
Equipment
Ingredients
- 6 - 8 medium jalapeño peppers, sliced into rings about ¼ inch thick
- 2 cloves garlic, peeled
- 3 thin slices red bell pepper, optional
- 1 cup distilled white vinegar
- 1 cup water
- ¼ cup sugar or Monkfruit sweetener
- 2 tablespoon sea salt
Instructions
- Combine the ingredients for the pickling liquid and simmer until the sugar and salt have dissolved and the brine has begun to boil. You can heat the pickling brine in a saucepan on the stovetop or in a glass container in the microwave.
- Wash and sterilize a 16 oz. jar and lid by filling it with boiling water or running it through a cycle of the dishwasher.
- Remove the stems and tips of the jalapeños and slice into rings about ¼ inch thick. Fill the jars with the rings.
- Cool the brine slightly, then pour it over the jalapeño slices to fill the jar, leaving about ½ inch of headroom.
- Add a lid and store the jar of pickled jalapeños in the refrigerator.
Notes
- Nutrition information is for the entire recipe (one 16 oz. jar)
- These pickled jalapeños are a beautiful vivid green until you add the pickling liquid. Then they become the familiar olive green colour you're used to seeing on your restaurant nachos.
- Jalapeños vary in their heat level. Some are surprisingly hot. You can decrease the heat by removing the seeds from the pepper slices.
- Remember to either wear gloves when handling hot peppers, or wash your hands very thoroughly in hot soapy water, dry them completely, and avoid touching your eyes, or nose!
Kathy
Can you use this recipe to freeze them?
Elaine
Hi Kathy,
I haven't tried this myself, so I can't guarantee the results. I'd suggest freezing them in an airtight container. I would suspect that they will lose their crunch and be softer after thawing them, so they'd be okay to use in sauces or casseroles. Thanks for your question!
Ken
Hello the nutrition section for Quick Refrigerator Pickled Jalapenos list this recipe as 61 g of Carbohydrates per serving. Is this correct? When I checked a whole Cup of raw Jalapenos is only 6g.
Elaine
Thanks for letting me clear up any confusion. The carb count is for the whole jar. It’s difficult to determine what 1 serving of pickled jalapeños would be, so I calculated it for one batch. I hooe this helps.
Robin Tucker
Why are they so high in carbs?
Elaine
That’s for the whole jar. Thanks for asking!
Mark
How long do I let it set in the fridge before eating ? 24 hours?
Elaine
Hi Mark, They'll be ready to eat on the same day, but will get a little stronger in flavour in two or three days. Enjoy!
Stan
Excellent recipe! I added some minced garlic and paper-thin sliced red onions. Mm-mm good! I made one jar of full heat and one jar of tamed heat. Both came out incredible.
Elaine
Thanks Stan, Love the idea of adding red onions! Thanks for taking the time to comment.
May
Made these this weekend. Honestly--so easy! Why did I ever buy them before??
Thanks!
Elaine
I know, right? Glad you loved them too.
Mary
Hi, I’m going to be making this for x-mas presents. It sounds good and easy. I do have 1 question? The sodium is so high and I know there is salt but can’t figure out why so high. Can you help me out? TY
Elaine
Hi Mary, Thanks for your question. What a great idea for a Christmas gift! The sodium count looks incredibly high because it is for the entire 16 oz. jar. Sometimes when calculating the nutrition information it's hard to determine exactly what one serving would be (2 slices of pickle?, 5?) etc. so I simply calculated it for the whole jar. I hope this helps!
Brutus
The sodium content looks scary because it’s for the whole jar. I assume that would include drinking the brine, which I’m not sure anyone does
Elaine
Yes--thanks for pointing that out! My nutrition calculator simply takes all the ingredients listed when calculating nutrition counts.
Jenn
Love these. Made them once a few months ago, and now I ALWAYS have a batch in the fridge for snacking. Thanks!
Elaine
Thanks Jenn! That's good to hear. These pickled jalapeños have so many uses!
Lydia
Super easy! Love love love this recipe. I've made it a few times so decided I should let you know how much I like these. Great for nachos and tacos and burgers!
Elaine
Thanks so much for taking the time to comment! And thanks for the 5 stars.
Julie B
Thank you for your recipe!
Have you ever processed them in a pressure canner? Or water bath canner?
Elaine
Hi Julie! Great question. I haven't. This recipe is just for a refrigerator pickle. I'll bet if you google that you'll be able to find a good canning recipe.
Van
Can you use this recipe for other peppers or veggies.
Elaine
Yes, definitely! I use a similar brine in my recipe for pickled red onions. You could simply adjust the seasonings according to the type of vegetable you're using and how spicy you like your pickles.
Margo
So easy--so tasty!
Elaine
Thanks!
Melissa
How long do they keep in the fridge?
Elaine
Hi Melissa, They should last for a month or so in a tightly sealed jar in the fridge. Thanks for your question! Hope you love them.
Mike
Made these today for taco nights! Super easy!
Elaine
Glad to hear that! Enjoy!
Paula
So easy! Love this recipe. Can't believe I used to buy these.
Flavour & Savour
I know! I'm the same! They're so easy to make at home.
Sharon
I've always bought these before, and now I don't know why! They're so easy to make and they turned out so good!