The Best Refrigerator Pickled Jalapeño Peppers Recipe

Refrigerator pickled jalapeño peppers only minutes to make but are so delicious that they will become a staple condiment in your home! These refrigerator pickled jalapeños keep in the fridge for up to a year, with no canning involved. Spicy pickled jalapeños are perfect for putting on nachos, tacos, sandwiches, salads and more!

Have you noticed a trend here?? This is post 3 of a 4 part series where I’m talking all about hotdogs and specifically leading up to how to make a West Virginia Style Hot Dog.

• The Best Hotdog Coleslaw Recipe
• Easy Hotdog Chili Sauce Recipe
• The Best Refrigerator Pickled Jalapeño Peppers (this recipe)
• How to make a West Virginia Hot Dog

What are Refrigerator Pickled Jalapeños?

I’ve always kept a jar of pickled jalapeño peppers in our fridge, you never know when you’ll need a spicy pickled topper for a West Virginia Style Hot Dog or for a plate of Easy Keto Nachos with Pork Rinds.

The pickled jalapeños that most of you are familiar with that you’ve had a on a plate of nachos, are shelf stable and found in the canned goods section of your grocery store. They are made the same way that I’ll be teaching you except we won’t need the extra tedious canning step, since we’re going to keep our in the refrigerator instead of in our pantry.

Like many of you, I started out purchasing mine from the store too but then it just seemed silly to purchase something that I can make myself at home with the beautiful jalapeño peppers that we grow every year in our garden.

If you don’t have a garden don’t worry! You can use fresh jalapeño peppers from your local farmers market or grocery store too!

Refrigerator Pickled Jalapeno Ingredients

To make refrigerator pickled jalapeños you only need a few simple ingredients:

Ingredients

• fresh jalapeño peppers
• organic distilled white vinegar
• Water, filtered
• sugar
• canning & pickling salt*

You’ll also need a few supplies:

• 2 Weck Jars 3/4 liter #743 with lids or other airtight canning jars or containers
• rubber gloves
• small sauce pan
• canning funnel
• ladle

I want to be sure to REMIND you that it is very IMPORTANT that anytime you are handling hot peppers of any variety, always wear disposable gloves. Not only can the oils stay on your hands after washing and transfer to really painful places (ie rubbing your eyes or going to the bathroom) they can also cause hot pepper burns.

I had a horrible experience about 15 years ago cutting up Hungarian wax peppers and spent 10+ hours in agonizing pain from hot pepper burns on both hands. I learned my lesson the hard way, I don’t want you to make my same mistake!

How to make Refrigerator Pickled Jalapenos

To make refrigerator pickled jalapeños, the process is identical to making my Quick & Easy No-Cook Refrigerator Pickles only we’re using jalapeño peppers instead of cucumbers.

To make your pickling liquid, combine vinegar, water, salt and sugar in a small saucepan or pot over medium heat. There is no reason to boil the brine, you only need to heat it enough to melt/combine the ingredients together. Once your brine is made, set it aside while you are preparing your peppers.

You can make pickled jalapeños using whole peppers, jalapeño slices or even chopped jalapeños. If you prefer a milder spice, you will want to remove all of the white inner pith of the pepper along with the seeds. For a traditional hot, spicy pickled jalapeños, leave them intact.

Pack your jars tightly with prepared peppers and cover with your brine. You want the peppers to be fully submerged and covered with the brine. Seal each jar with an airtight lid and keep in the refrigerator for 2+ weeks total time before using to allow the pickling magic to happen.

Refrigerator Pickled Jalapeno Pepper FAQs

I you like this Refrigerator Pickled jalapeño Peppers Recipe, try these other Refrigerator Pickle Recipes:

• Quick & Easy No-Cook Refrigerator Pickles
• Easy Refrigerator Pickled Beets
• Pickled Roasted Red Peppers
• Pickled Maitake Mushrooms {aka Sheep’s Head or Hen of the Woods}
• Homemade Pickled Red Onions