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Home » Cook » Pickled Jalapeño Peppers: Quick Refrigerator Recipe

Pickled Jalapeño Peppers: Quick Refrigerator Recipe

May contain affiliate links or sponsored content. Please see my privacy policy and affiliate disclosure.

Originally published on September 22, 2023. Last updated on April 23, 2024

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refrigerator pickled jalapenos
refrigerator jalapeno pickles

Make pickled jalapeño peppers to preserve your jalapeños and add some spice to your life! This pickled jalapeños recipe uses apple cider vinegar and honey for natural quick pickle deliciousness.

A jar of pickled jalapeño peppers on a cloth napkin, surrounded by fresh jalapeños and flowers.

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How to Pickle Jalapeños

If you are wondering how to preserve jalapeños, pickling them is an easy and delicious way to keep their spicy flavor in your life!

Pickled jalapeño peppers are a little bit less spicy than fresh jalapeños, so this is also a great way to make them more palatable for the masses.

Of course, there are many ways to preserve peppers, including a batch of pepper jelly, but making pickled peppers is another delicious way to add variety and a bit of heat to your meals on the regular.

Want more refrigerator pickle recipes? Here are 16 Quick Pickle Recipes to try!

Pickled Jalapeños Recipe

These quick pickled peppers are so much tastier than any jarred jalapeños that you’ll find in the store. Made with honey and apple cider vinegar, they have a tamed heat that is perfect for spicing up your life when you need it!

A wood bowl of whole fresh jalapeños outside, top view.

Ingredients

Fresh jalapeños: They will need to be thinly sliced, I recommend wearing gloves to protect your skin from the hot pepper oils. Other varieties of hot peppers work well for this recipe too, so use what you have!

Sliced jalapeños on a wood cutting board.

Apple cider vinegar: This makes for a super delicious pickled jalapeño pepper! This is my favorite apple cider vinegar.

Honey: Use raw honey or pasteurized honey, either works just fine. Often quick pickled jalapeños call for sugar, but I like to switch it up with honey which adds just the right amount of sweetness to balance out the spice.

Pickling salt: If you don’t have pickling salt on hand, use sea salt as a substitute.

Make Pickled Jalapeño Peppers

First, put the sliced jalapeños into a quart jar. The number of jalapeños you will use depends on how big they are. Just keep slicing until they fill up the jar!

A quart jar filled with sliced jalapeños on a wood cutting board.

If you want them a little less spicy, you can remove the seeds and ribs of the jalapeños before slicing. Otherwise, keep them on and fire it up!

Now bring the vinegar, water, honey, and salt, to a low boil over medium heat. Stir it occasionally, and keep your eye on it until the honey and salt are completely dissolved.

A small pot on the stove heating the pickling brine, top view.

Pour the vinegar brine over the jalapeños in the jar, making sure they are completely covered with the liquid.

A pot of brine pouring into a jar filled with sliced jalapeños on a wood cutting board, top view.

Put a cap on the jar, and let it cool to room temperature.

A jar of sliced jalapeños in pickling brine, with a lid on it. Held up by a hand outside with grass in the background.

Then put it in the refrigerator and let it do it’s pickle magic!

It’s best to wait 2-3 days before opening and eating them so that the flavors can develop into the tasty hotness they were meant to be.

Pickled jalapeños in an opened jar on a cloth napkin, surrounded by bowls of pickled jalapeños, fresh jalapeños, and flowers.

Enjoy Your Spicy Life

These pickled jalapeño peppers are so good! Enjoy their tamed spice in burritos, topped on a Mexican rice bowl, or on a big messy plate of dirty fries.

Add them to homemade guacamole, to top a pizza, stir them into mac and cheese, or anywhere you want to kick up the heat a bit!

A jar of pickled jalapeños with a fork holding one up, surrounded by fresh peppers and flowers, top view.

The pickling process tames the heat of the jalapeños slightly, but they definitely still have some spice. I find the heat level of pickled jalapeños to be just the perfect amount.

With the slightly tangy, salty, pickling flavor and the slightest hint of sweet, these will spice up your life with a super balanced flavor.

Store pickled jalapeño peppers in the refrigerator, and they will last for several months if they are not all eaten up by then!

A bowl of pickled jalapeños nest to a bowl of fresh jalapeños, top view.

More Hot Pepper Recipes to Try

  • Fermented Jalapeño Hot Sauce
  • Fermented Jalapeño Honey
  • Quick Pickled Pepperoncini Peppers
  • Fermented Pepperoncini Hot Sauce
  • How to Oven Roast Hatch Chile Peppers
  • Fermented Chili Paste

More Quick Pickle Recipes

  • Quick Pickled Cranberries
  • Quick Pickled Garlic
  • Quick Pickled Green Tomatoes
  • Quick Pickled Dill Pickles
  • Quick Pickled Pepperoncini
  • Quick Pickled Pumpkin
  • Quick Pickled Onions
  • Quick Pickled Radishes
  • Quick Pickled Asparagus
A jar of pickled jalapeño peppers on a cloth napkin, surrounded by fresh jalapeños and flowers.
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5 from 1 vote

Pickled Jalapeño Peppers

Make pickled jalapeño peppers to preserve your jalapeños with apple cider vinegar and honey for spicy and natural quick pickle deliciousness! This recipe makes one quart jar of pickled jalapeños.
Course Condiment
Cuisine American, Mexican
Prep Time 15 minutes minutes
Cook Time 10 minutes minutes
Brining Time 3 days days
Total Time 25 minutes minutes
Servings 12
Calories 36kcal
Author Colleen @ Grow Forage Cook Ferment

Equipment

  • Quart Mason Jar
  • Small Saucepan

Ingredients

US Customary – Metric
  • 10-16 jalapeños thinly sliced
  • 1 cup apple cider vinegar
  • 1 cup water
  • ⅓ cup honey
  • 1 tablespoon pickling salt or sea salt

Instructions

  • Put the sliced jalapeños into a quart jar.
  • In a small saucepan over medium heat, bring the vinegar, water, honey, and salt, to a low boil, stirring occasionally until the honey and salt is dissolved.
  • Pour the vinegar brine over the jalapeños, covering them completely.
  • Cap the jar and let it cool to room temperature, then refrigerate. It’s best to wait 2-3 days so that the flavors can develop. The jalapeño pickles will last in the refrigerator for several months.

Notes

  • I recommend wearing gloves when slicing the jalapeños to protect your hands from the hot pepper oils which can irritate the skin.
  • The number of jalapeños you will use depends on how big they are – just keep slicing until they fill the jar.
  • The pickling process tames the heat of the jalapeños slightly, but they still have some spice. You can remove the seeds and ribs of the jalapeños before slicing if you’d like to cut the spice a bit.
  • Other varieties of hot peppers can be substituted for the jalapeños.

Nutrition

Serving: 0.25cup | Calories: 36kcal
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Previous Post: « Green Tomato Recipes: Cook & Preserve
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Reader Interactions

Comments

  1. Mike says

    September 14, 2024 at 6:13 am

    I don’t see where the recipe says how much of each ingredient to use?

    Reply
    • Grow Forage Cook Ferment says

      September 16, 2024 at 1:49 pm

      There’s a recipe card at the bottom of the page will all the measurements.

      Reply
5 from 1 vote (1 rating without comment)

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