These Pickled Jalapenos are a refrigerator pickle that I make with fresh jalapenos, garlic, and a simple stovetop brine. It's an easy way to use up a big batch from the garden.
I love growing jalapenos in my garden, and every year I end up with plenty of fresh ones. I wanted a quick pickle recipe so I could enjoy them on sandwiches, tacos, and salads.
Quick Summary
- A refrigerator pickle that makes one quart.
- Why I add sugar to the brine and garlic to the jar.
- How long they keep in the fridge.
- Ways to use them, from nachos to focaccia.
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Key Ingredients
Jalapenos: Fresh from the garden or the store, thinly sliced. The number of peppers in a pound depends on their size. I used 6 large jalapenos for this batch.
White vinegar: The base of the pickling brine.
Sugar: Rounds out the flavor and helps cut the acidity.
Garlic: Adds a savory flavor.
Pickling salt: I use pickling salt (canning salt), the same kind I use when canning pickles. It has no additives and no iodine.
How to Make Refrigerator Pickled Jalapenos
Combine the vinegar, water, sugar, and salt in a large pot over medium heat. Bring it to a boil, stirring until sugar and salt dissolve, then remove it from the heat.
Pack the fresh jalapeno slices in a sterilized quart jar.
Add the minced garlic to the jar of jalapenos.
Pour the hot brine over the jalapenos and garlic in the jar. Let it cool, then seal tightly and refrigerate.
Substitutions
- Use apple cider vinegar in place of white vinegar for a milder tang.
- Serranos, banana peppers, and baby bell peppers can all be pickled the same way.
Variations
- Toss in some sliced carrots and onion for a Mexican-style jar.
- Add 2 to 3 more tablespoons of sugar for a sweet heat version.
- To make it keto, swap the sugar for monkfruit sweetener or your favorite keto-friendly sweetener.
Tips
- Wear gloves when slicing jalapenos, and keep your hands away from your eyes.
- For a milder jar, scrape out the seeds and ribs before slicing. Leave them in if you like more heat.
- Give them a day in the fridge before digging in for the best flavor.
Ways to Use Pickled Jalapenos
Put them on nachos, in sandwiches, or on top of pizza and focaccia. They're also good in salads and spreads, and they go great on my Easy Pork Street Tacos.
You May Be Wondering
No. The pickling process mellows out the spicy bite of fresh jalapenos, so they won't be as hot.
Stored properly in a sealed jar in the refrigerator, they'll last up to 2 to 3 months.
No, this is a refrigerator-only recipe.
Yes, you can use it in marinades or a Bloody Mary, or to pickle more vegetables or hard boiled eggs. It's also great in my Dill Pickle Martini.
More Recipes to Try
Here are a few more recipes you might like if you love jalapenos and pickles.
When you make this recipe, please leave a ⭐⭐⭐⭐⭐ rating and comment below to let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch so I can see your photos!
📖 Recipe
Easy Homemade Pickled Jalapenos
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Ingredients
- 1 cup white vinegar
- 1 cup water
- 2 tablespoons white sugar
- 1 tablespoon pickling salt
- 2 tablespoons minced garlic
- 1 pound jalapeño peppers (about 6 large) , thinly sliced
Instructions
- In a large pot over medium heat, combine vinegar, water, sugar, and salt.
- Pack the jalapeno slices into a sterilized quart jar and add the garlic.
- Bring the brine to a boil, stirring until the sugar and salt dissolve. Remove from heat.
- Pour the hot brine over the jalapenos and garlic. Let cool, then seal tightly and refrigerate.
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