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Easy Refrigerator Pickled Jalapeños in a jar

Easy Refrigerator Pickled Jalapeños

  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 10 Minutes
  • Cook Time: 5-7 Minutes
  • Total Time: 15 Minutes (+Overnight Rest Time)
  • Yield: 1 Pint of Pickled Jalapeños 1x
  • Category: Condiments
  • Method: Stovetop
  • Diet: Vegan


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.



Base Ingredients:

  • 7 to 8 jalapeno peppers, sliced *

Brine Ingredients:

  • 1 cup distilled white vinegar *
  • 1 cup water
  • 1 Tablespoon sea salt *
  • Pinch turmeric *


  1. 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.
  2. 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.
  3. 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