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!
In a small sauce pan combine water, vinegar, salt and sugar. Heat until the salt and sugar are melted. The brine can be used hot, warm or chilled*. Turn off heat and set aside.
Throughly wash your jars & lids. Even though we are not canning these pickles it's important to make sure there is no bacteria on the jars or lids.
IMPORTANT: Always wear rubber gloves when processing hot peppers.
Prepare fresh picked jalapeños by washing and cut into desired shape (slices, halves, chopped, etc). For spicer peppers leave the white pith and seeds, for milder peppers remove them, leaving only the green pepper flesh. Set aside
Tightly pack your prepared peppers into the jars.
Pour brine over top and seal with an air tight lid.
Store your Refrigerator Pickled Jalapeno Peppers in the Refrigerator. Depending on the size of your pieces and your desired depth of flavor, you can start using your pickles in roughly 2-3 weeks and they will keep in the fridge for up to 1 year!
Notes
Any salt CAN be used for refrigerator pickling, If I don't have canning & pickling salt I will just use sea salt or kosher salt. Table salt will work too. Feel free to use honey as an alternative sweetener or monk fruit if you are keto or sugar free. You can experiment with different vinegars, if desired. Apple Cider Vinegar works great in this recipe too. If you used hot or warm brine, allow your pickles to cool before refrigerating. Brine can be made in advance (or extra be saved for later) in the refrigerator and used cold. You can also add more peppers into your jars if they were not full.