This crunchy and sweet pickled jalapeños recipe whips up fast in just 10 minutes! They go right into your refrigerator without boiling!
I don’t know about you but pickled jalapeños are one of my all time favorite things in the world. I used to buy them from the store all the time until I realized how easy it is to make them at home. I’m so excited to share this recipe with you today so you can make these super easy pickled jalapeños from scratch!
They are full of spicy & sweet flavor and can be added to tons of food like burgers, tacos, pulled pork, salads, eggs, grain bowls, nachos, Mexican cuisine, sandwiches, in cocktails, and even pizzas! Try adding these peppers to anything you’re making that could use a sweet, tangy pop of spice!
With just a few ingredients you can have your very own spicy pickled jalapeños anytime you want. This refrigerator pickling recipe works well with any other type of peppers or even sliced cucumbers so you can make your own pickles!
They also make AMAZING gifts for a super inexpensive cost. Everyone loves consumable gifts with no more clutter!
How do I prepare jalapeños peppers?
Start making this fantastic pickled jalapeños recipe by combining vinegar, sugar, mustard seed and celery seed to a rolling boil. Wear disposable gloves to protect your hands from the spicy peppers if your skin is sensitive. Trust me you don’t want to rub or touch your face during this task (ask me how I know this haha)
Fill each jar ¾ full of sliced jalapeño peppers. Pour the vinegar brine over peppers to within 1/2″ of the top. Wipe off the rim and put lid and ring on. Label jars with the date so you know exactly how long they have been in the refrigerator. Store in the fridge for at least 24 hours before eating (but let’s be honest sometimes I can’t wait and sneak a few after a couple of hours!)
How long are pickled jalapeños good for?
These jalapeño peppers can last about 1 year in the refrigerator. Make sure you refrigerate these jalapeños and do not leave them on the shelf!
These have not been water bath processed and must be refrigerated to maintain food safety!
However, the best texture, in my opinion, is to eat them within 2 months. Because of the high quantity of vinegar in this recipe, it is considered to be very safe but as always the best way is to smell and look at the pickled peppers: if the pickled peppers develop an off odor, flavor or appearance, or if mold appears, they should immediately be discarded.
If you would like to make canned jalapeño peppers we recommend using recipes from the National Center for Home Food Preservation. This allows you to have the most up to date research on proper ratios for shelf stable canning. Check out their shelf stable canned jalapeno pepper recipe!
It is always best to check any recipe against their guidelines if you plan to leave it on the shelf as the ratios do occasionally change!
What do you do with pickled jalapeños?
You can use pickled jalapeños recipe to bring the heat to any bland meal! The most common uses are in sandwiches, nachos, green salad, Mexican cuisine, burgers, tacos, pulled pork, eggs, grain bowls, on pizza or in your favorite cocktails. These peppers also taste amazing with a grilled cheese sandwich, tacos or pulled pork sandwiches!
Does pickling jalapeños make them hotter?
Pickling fresh jalapeños will reduce the amount of spiciness slightly. Tossing in sliced carrots or bell peppers are a good way to reduce the spiciness level. You can also control the heat level by adding 1-2 tablespoons more or less sugar. Making the peppers spicy but not too spicy is heavenly and gives them a nice tangy sweet crisp flavor. Also, the spicy heat of the peppers should mellow out the longer they are in your refrigerator.
Looking for other pickled & jalapeno recipes? Check these out!
Crunchy & Sweet Refrigerator Pickled Jalapeños
- 4 cups white vinegar
- 1 1/3 cup white sugar
- 1 teaspoon mustard seeds
- 1 teaspoon celery seed
- 1 lb jalapeños seeded and sliced in rings, or just pack 4-pint jars worth
- salt to taste optional, we do not use but please see notes
- Bring the vinegar, sugar, mustard seed and celery seed to a rolling boil.
- Fill each jar ¾ full of sliced jalapeno slices.
- Pour brine over peppers to within 1/2" of the top.
- Wipe off the rim and put lid and ring on.
- Label jars with the date so you know exactly how long they have been in the refrigerator.
- Store in the fridge. Store in the fridge for at least 24 hours before eating.
- You can also follow proper canning procedures and then process them in a water bath canner if you prefer (will lend a slightly less crunchy pepper). Follow the USDA guidelines for timing.
- Be sure to verify that the lids have completely sealed down if storing on the shelf.
- Leave for 1 week or longer (if you can stand it!)