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 vinegar imparts on the pickled jalapenos but you can substitute 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
Taco Stuffed Portabello Mushrooms
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!
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!
- 1 pound jalapenos cleaned and sliced into rings
- 18 Tablespoons apple cider vinegar (18 Tablespoons = 1 cup + 2 Tablespoons)
- 18 Tablespoons filtered water (18 Tablespoons = 1 cup + 2 Tablespoons)
- 3 Tablespoons coconut palm sugar
- 2 Tablespoons kosher salt
-
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!
- I like the sweet taste the apple cider vinegar imparts on the pickled jalapenos but you can substitute 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.
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
UPDATE NOTES: Please note that this recipe was originally published in April 2014, and was updated in May 2019 with edited images, helpful recipe notes, and nutrition information.
Does the pickling tone down the heat of the seeds or should I remove them before hand?
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!
I added just a touch of pickling spice as well to the brine.
I added thin sliced radishes and they are amazing.
Yummm Mary – that sounds great!
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!
I LOVE this idea Michele – you have to let me know how the eggs come out!!!
Thank you for including our recipe in your roundup! Pinned & tweet scheduled!
You’re welcome! Love that dish 🙂
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!
LOVE!! So funny because I just updated the recipe today. So smart about the mandoline. How do you handle the seeds flying everywhere?
Interesting question! I slice them over a bowl and they seem to be contained?
We have jalapeno and Serrano pepper plants and will be trying your recipe on both!
They are going to be DELISH!
Just made a huge jar! Added a bunch of cilantro finely chopped for an added flair. Thanks for the recipe.
Nice! Let me know how they taste with the cilantro!
How can I seal the jars? 10 minute water bath?
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!
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.
Hey Chelsie – I haven’t tried putting them in the boiling canner but it should work!