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.
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!
Would this recipe work with banana peppers?
Hi Marion – it totally should!
Are they on the sweet side? Like a sweet pickle or are they like the nacho slices you buy in a store like Nalleys?
Like the nacho slices you buy in the store!
I just made 2 jars because I have so many jalapeños. But I doubt we will eat both jars in 6 weeks. How do you know when they are no longer good to eat?
Such a great question Lise – the longest we have kept a jar in the fridge is 3 months. They just keep pickling and lose a lot of their heat as they sit.
Actually, the cold dimishes any heat of any hot or spicy produce
Ready to eat after 24 hours? Holy cow, it dang near melted my throat! Hope it mellows over time. Thanks for the recipe, ridiculously easy.
You made me laugh Mary! They are ready to eat for those who love spicy! The good news is they get more and more mellow as they sit. Enjoy!
I made them from a different, but very similar, and I love “hot n spicy” but I could not eat them….even after being refrigerated for two weeks still waaayyyy too “hot”…..I’m trying to figure out how to make them mild!! Does anyone have a solution?
Have you tested them again this week Carol? Some peppers are hotter than others so it may just take more time for this batch!
Take the seeds out
Anxious to try these as I have a lot of jalopenas coming in. How long will the pickled ones keep in the fridge and could I sub some other sugar for the coconut palm sugar. Going to a picnic Sunday and was hoping to do these up overnight to take. Thanks!
Hi Suzanne, I have kept a batch as long as 6 weeks – I think they would keep even longer but we just go through them too quickly. Regular sugar should work just fine. Thanks!
Do I need to make sure the liquid is hot (not boiling) when I add to the peppers or can it be warm/cool? My Grandson made these last night but the liquid was on the luke warm side when added. Just wondering if it makes a difference to the pickling effect? I made a batch last week and added it right from the stove top. Grandson ate 8 slices on his sandwich at lunch and then topped or should I say piled (maybe 15?) them on his tostada at dinner! Even the big boys can’t do that! He couldn’t get enough! Love this recipe and the ease of it!
Hi Rhonda,
I make sure the liquid is pretty hot (but not boiling). How did the batch with the lukewarm liquid turn out? How adorable is your grandson!!
It seemed to turn OK. I was just a little concerned about the safety/finished product. Guess I could have heated it back up but he wanted to do this by himself and decided to wait to pour the liquid so he wouldn’t get burned.They get better of course with each passing day. He sliced 2 pounds of peppers so we ended up with 1 quart jar and 3 pints. One has been demolished while the 4 of us played board games!! He’s been happy in the kitchen most of his life…all of 10 years and has had a taste for all things hot (wasabi & peppers) since he was about 3 or 4 yrs old. Thanks again. Love the crunch and flavor!
That is so wonderful Rhonda! He is going to be well prepared to feed himself (and his future family) high quality food 🙂
Wonder if the vinegar mixture would keep bacteria from growing, in theory they should last indefinitely, but quality may not be as good,some sights say pour hot liquid in jars and store in cabinet for up to a yr, wish someone had some experience with these past a few months
I have tried this David and left a jar sitting in my fridge until they were gone. They were fine but I will say that after a few months, they were SUPER BLAND and really acidic. Hope that helps!
I’ve made these twice now, and they are great – easy too. Our jalapeno bushes are going wild this year, so I’ve got plenty of fresh peppers to pickle! Thanks!
I am jealous Tim! Our jalapeno bush totally flopped and I had to pull it out. Glad you are finding this recipe useful!!
Ha! they were even hold over plants that never died over the winter from last year. I just replanted them in another location and have been getting peppers all summer. Never knew you could do that. Not even sure of all of the kinds so I have a nice mix in the jar.
I grow my tomatoes and pepper plants in large pots then when it gets cold I bring them in and put them in my sun room. During the winter I do have to cut them back other wise the branches get very long. Then in the spring when it is warm enough I take them back outside.
The tomato plants lives about two years doing it this way. The pepper plants about 7 years, my husband and neighbor said the peppers kept getting hotter the next year.( since I don’t like hot stuff I can’t tell you if they do or not)
Wow Karen – that sounds amazing! What climate do you live in?
You should change the name to “super” easy. These are so good. I had a bunch of peppers on my plants and didn’t know what to do with them. Then I saw this and figured it’s a great way to extend their life. The “juice” could not have been simpler. Sliced up the peppers and last night and pickled overnight and they were great with a couple of sausages tonight for dinner.
So jealous you had homegrown peppers!
Can’t wait to try these out – we love jalapenos! Do you think I could substitute Sugar in the Raw?
Absolutely Karen!
Can these be canned?
Hi Janet,
I never tried it. If you do, come back and let me know how it worked out!
I have made these twice now and LOVE them! I will never buy the ones from the store again! Thanks!
Awesome Sharon!! Thanks for commenting to let me know 🙂
Love homemade hot peppers – these sound so good! Going to make some as soon as I get a bunch of jalapenos.
This is great! I was thinking about growing my own jalapenos, Now I know something else I can do with them.
Wow, it doesn’t get any easier than this! I love pickled jalapenos, too, and we always have an abundance in our garden. I’m planting extra this year so I can make these! Thanks.
These are so on my list to make this summer once the farmer’s market has peppers, meanwhile I’m saving the recipe. I have been wanting to make simple homemade pickles for a long time, and I know the macho boys in my household will take to this pickled jalapeno idea!
I think pickled jalapenos are the ultimate burger/sandwich topper!! And I buy way too many of them. Must make at home!
They are so easy Joanne, you will never buy them again!
Mmm, these pickled jalapenos sound so good on a burger! Thank you for the inspiration, bookmarked 🙂
J+C
Yes! I hope you love them 🙂