Quick Refrigerator Pickled Jalapeños

❤️ Why you'll love this 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 these Halibut Tacos with Tequila Lime Marinade or this Fresh Burrito Bowl, these Shredded Chicken Tacos with Cilantro Lime Slaw, or even this easy Gluten-free Cheesy Herb Cornbread.

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

❓Do I need a special jar for pickles?

You can use any jar with a tight-fitting lid. I like Weck jars, but I also use Mason jars, especially a wide-mouth variety.

❓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.

• 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!