Easy Pickled Jalapenos Recipes (2024)

Published May 20, 2019. By Alyssa Brantley 65 Comments

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These quick refrigerator Pickled Jalapenos are made in minutes with only 4 ingredients — jalapenos, apple cider vinegar, kosher salt, coconut sugar, and water. You will save so much money by making these at home and they taste better!

After spending way too much money buying pickled jalapenos, I decided to start making my own. This is stupid easy and you will quickly see that you never have to buy these again. For reals.

Not only will you save money, but, the homemade pickled jalapenos taste WAY better than what you can get in the store. Plus, there are not funky preservatives.

Let’s get to it.

INGREDIENTS for PICKLED JALAPENOS

You need four ingredients plus water:

Jalapenos
Apple Cider Vinegar
Kosher Salt
Coconut Sugar

HOW TO PICKLE JALAPENOS:

Clean jalapenos and slice into evenly sized rings.
Pack jalapeno rings into a glass jar with a tight-fitting lid.
In a small saucepan, combine water, apple cider vinegar, salt, and sugar.
Heat until sugar and salt are just melted (not boiling).
Remove and carefully pour the mixture into the jar with jalapeno rings.
Allow to cool for approximately 1-hour, cover and refrigerate.
The pickled jalapenos are ready to eat in 24 to 48 hours!

SUBSTITUTIONS

I like the sweet taste the apple cider vinegarimparts on the pickled jalapenos but you cansubstitute distilled white vinegar.
If you don’t have coconut palm sugar, you can use any granulated sugar you have. The least refined and processed, the better.

RECIPES THAT USE PICKLED JALAPENOS

Mexican Breakfast Bowl

Vegetarian Nachos

Taco Stuffed Portabello Mushrooms

Instant Pot Chicken Taco Soup

Pressure Cooker Pulled Pork

Pickled Jalapeno Hummus

Plantain Chips Appetizer (Chorizo, Guacamole and Pickled Jalapeno)

Dairy Free Jalapeno Ranch Dressing

Did you make this recipe? Please give it a star rating below!

Pickled Jalapenos

Prep Time:10 mins

Cook Time:3 mins

Total Time:13 mins

These quick refrigerator Pickled Jalapenos are made in minutes with only 4 ingredients -- jalapenos, apple cider vinegar, kosher salt, coconut sugar, and water. You will save so much money by making these at home and they taste better!

Course:Condiments

Cuisine:American

Keyword:homemade pickled jalapenos, how to make pickled jalapenos, quick refrigerator pickles recipe

Servings: 24 servings

Calories: 13 kcal

Author: Alyssa Brantley

5 from 13 votes

Ingredients

1poundjalapenoscleaned and sliced into rings
18Tablespoonsapple cider vinegar(18 Tablespoons = 1 cup + 2 Tablespoons)
18Tablespoonsfiltered water(18 Tablespoons = 1 cup + 2 Tablespoons)
3Tablespoonscoconut palm sugar
2Tablespoonskosher salt

Instructions

Thoroughly wash jalapenos.
Rinse well and transfer to a cutting board. Trim ends and slice jalapeños into evenly sized rings. If you have food prep gloves, this is the perfect time to use them. If not, be careful not to touch your face (especially your eyes!) until you have washed your hands very thoroughly.
Transfer jalapeno rings to a mason jar or other glass jar with a tight sealing lid.
Combine apple cider vinegar, water, palm sugar and kosher salt in a small saucepan.
Place over medium heat and heat, stirring constantly, just until sugar and salt are dissolved. You do not need to bring this to a boil, you only need to dissolve the solids.
Pour liquid over jalapeño rings until they are completely submerged. Allow to cool completely (an hour or two), then cover and place in refrigerator.
The jalapeños are ready to eat after 24 to 48 hours but get better the longer they sit. Enjoy!

Reader Interactions

Comments

Carol says
October 16, 2023 at 12:54 pm

Thank you for this recipe! Needed to do something with the rest of my peppers in the garden.How long do these keep in the refrigerator before spoiling? Thanks.
Reply
- Alyssa Brantley says
  October 17, 2023 at 10:26 am
  
  Hi Carol! I keep these in the fridge for months (like 3 months). Just know that they get less of a kick the longer they sit. I wouldn’t recommend going longer than 4 months or they could become too acidic.
  Reply
Dianne says
October 22, 2021 at 11:23 am

Does the pickling tone down the heat of the seeds or should I remove them before hand?
See Also
19 Pioneer Recipes That Survived The Oregon Trail
Reply
- Alyssa Brantley says
  October 22, 2021 at 12:56 pm
  
  Hi Dianne, Yes, it does! After about a week of sitting in the fridge, they are much more mellow. I haven’t found it is worth removing the seeds!
  Reply
Julie Ellingson says
October 3, 2021 at 7:45 am

I added just a touch of pickling spice as well to the brine.
Reply
Mary says
September 3, 2020 at 9:43 am

I added thin sliced radishes and they are amazing.
Reply
- Alyssa Brantley says
  September 16, 2020 at 9:41 am
  
  Yummm Mary – that sounds great!
  Reply
Michele says
May 11, 2020 at 10:14 pm

Excellent! Now a staple in my fridge, double batch at a time. I may set aside a 1/2 pint and toss a couple hardboiled eggs in there for an easy take along lunch!
Reply
- Alyssa Brantley says
  May 12, 2020 at 10:16 am
  
  I LOVE this idea Michele – you have to let me know how the eggs come out!!!
  Reply
Brandie says
May 20, 2019 at 3:57 pm

Thank you for including our recipe in your roundup! Pinned & tweet scheduled!
Reply
- Alyssa Brantley says
  May 28, 2019 at 12:33 pm
  
  You’re welcome! Love that dish 🙂
  Reply
cutismama says
May 18, 2019 at 8:11 pm

I just made another batch. I come back to this recipe all the time! I started using my mandoline to slice the jalapenos and that has made the process more convenient for me. Thanks again!
Reply
- Alyssa Brantley says
  May 20, 2019 at 1:54 pm
  
  LOVE!! So funny because I just updated the recipe today. So smart about the mandoline. How do you handle the seeds flying everywhere?
  Reply
  - CUTISMAMA says
    June 16, 2019 at 2:11 am
    
    Interesting question! I slice them over a bowl and they seem to be contained?
    Reply
Cristina says
August 18, 2018 at 7:54 pm

We have jalapeno and Serrano pepper plants and will be trying your recipe on both!
Reply
- EverydayMaven says
  August 20, 2018 at 10:52 am
  
  They are going to be DELISH!
  Reply
Katie Ryan says
September 17, 2017 at 11:55 am

Just made a huge jar! Added a bunch of cilantro finely chopped for an added flair. Thanks for the recipe.
Reply
- EverydayMaven says
  September 18, 2017 at 8:13 pm
  
  Nice! Let me know how they taste with the cilantro!
  Reply
Sandra says
July 20, 2016 at 7:30 pm

How can I seal the jars? 10 minute water bath?
Reply
- EverydayMaven says
  July 21, 2016 at 8:44 am
  
  Hi Sandra, I don’t seal the jars – I just store one big jar in the fridge. They are just quick pickled and not canned so even easier!
  Reply
  - Chelsie says
    August 31, 2019 at 7:30 am
    
    I love this recipe and am looking to make them again but wondering if I can keep them shelf stable by canning for 10 minutes in boiling canner.
    Reply
    - Alyssa Brantley says
      September 23, 2019 at 1:44 pm
      
      Hey Chelsie – I haven’t tried putting them in the boiling canner but it should work!
      Reply

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