Easy Refrigerator Pickled Jalapeños! These tasty slices of zesty heat bring all the goodness of pickled flavor without any canning needed – total win!
Bold, spicy, and brimming with briny goodness, these Easy Refrigerator Pickled Jalapeños add the perfect zing to all your favorites: from tacos to nachos to sandwiches to salads and a whole lot more. All you need are a few pantry ingredients and 15 minutes and you are well on your way to enjoying delicious pickled jalapeno peppers.
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Hi there, Ameera here!
We love pickled veggies! All flavors and styles: sweet, spicy, salty, tangy, and more! If you are a pickle veggie lover and enjoy a kick of heat, than these pickled jalapeño slices are just for you.
We use these tangy slices of goodness pretty often in our recipes. We are big fans of Mezzetta’s Sliced Tame Jalapeno Peppers and use them regularly. Our go to style is “tame,” which brings all the tangy goodness without all the heat.
However, we have found that not all of our Readers can find pickled jalapeno slices, so we decided to make our own and share this quick and easy recipe with you.
You gotta give this one a try!
Tips for Success:
- Heat of the Jalapeno Pepper Slices: These pickled jalapeno peppers pack heat. Definitely not for the timid. When slicing the jalapeno peppers, try to shake off as many of the seeds as possible. You definitely won’t get them all, but keep in mind, the more seeds in the brine, the hotter the pickled jalapeno peppers. Much of the heat is in the pepper membranes (whitish lining inside the peppers) and seeds.
- How to Help Reduce the Heat: If you are worried about the heat, cut the tops off the pepper, then slice the jalapeno peppers in half lengthwise, scrape out all the seeds and membranes (discard), then place the pepper halves into the jar standing up instead of cutting into pepper rings. Keep in mind that some jalapeno peppers are simply hotter than others even if you take out the membranes and seeds. Jalapeno peppers range from lacking in heat (similar to a green bell pepper) to really hot (inferno). Older peppers showing stretch marks along the length of the pepper, especially near the stem; these jalapeno peppers tend to be hotter than smooth-lined younger peppers.
- Store Purchased Jalapeno Peppers: We purchased a 10 oz. package of jalapeno peppers from our local grocery store. Most grocery stores sell them in prepackaged 10 oz. bags.
- Jar: We used a .5 Liter Weck 901 Dec Jar which is approximately the same size as a pint mason jar simply because we have tons of mason and Weck jars; however, feel free to use a thoroughly cleaned spaghetti jar or really any type of glass jar with a lid. (Do not use plastic.)
- Use Disposable Gloves: We can’t stress this enough. Working with quantities of jalapeno peppers requires care. The heat will sneak up on you. Trust us, we know from personal experience. You will feel fine until about 10 to 30 minutes later when the heat kicks in on your hands. Washing your hands will not stop the burn.
- Distilled White Vinegar: Use 5% acidity distilled white vinegar.
- Brine: Largely dependent upon the jar selected, you may or may not have some extra brine.
- Pouring the Brine in the Jar: Slowly start pouring the brine into the jar until you are about ½ up the jar. Then slide a knife along the edges to release any air bubbles, then pour the remaining brine in and repeat using the knife to release any air bubbles. Wipe the rim and place the lid on the jar, hand tighten. Allow to sit on the counter until completely cooled, then refrigerate.
- Sea Salt: Feel free to use less sea salt.
- Canning: We have not tried to can these jalapeno pepper slices. If you decide to can them, we suggest using pickling salt. These peppers are refrigerator peppers and should last approximately 2 months in the refrigerator. The salt and vinegar act as a natural preservative without actually canning the jalapenos.
- Add-Ins: Feel free to add a smashed garlic clove if you love garlic. You can also add in sliced red onions, or some maple syrup for some sweetness. We did not add in any extras. We are pickled jalapeno pepper lovers, and we loved the simplicity of this recipe.
Leftovers and Freezing:
These refrigerator jalapeno slices keep for 2 months in the refrigerator. Store in a covered container glass container.
Do not freeze.
Kitchen Products Used:
- Small stock pot
- Glass jar with a lid
We certainly hope you give this deliciousness a try.
If you try this bold pickled jalapeños, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.Print
Bold, spicy, and brimming with briny goodness, these Easy Refrigerator Pickled Jalapeños add the perfect zing to all your favorites: from tacos to nachos to sandwiches to salads and a whole lot more.
- 7 to 8 jalapeno peppers, sliced *
- 1 cup distilled white vinegar *
- 1 cup water
- 1 Tablespoon sea salt *
- Pinch turmeric *
- Use gloves to slice the jalapeno peppers into rings, shake off as many seeds as you can, then discard the seeds.Pack the jalapeno pepper rings into a glass jar. Be sure to read all the notes.
- Place all the Brine Ingredients into a small sauce pot, bring to a rolling boil. Boil for several minutes to ensure all the sea salt and turmeric are dissolved.
- Carefully pour the hot brine into the jalapeno filled jar. If any seeds float to the top, remove and discard. Place a lid on the jar and allow to sit on the counter until the jar completely cools, then refrigerate overnight.
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Serving: Makes approx. 1 pint of pickled jalapeno slices
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