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
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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.
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Transfer jalapeno rings to a mason jar or other glass jar with a tight sealing lid.
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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.
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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.
Karen says
Can’t wait to try these out – we love jalapenos! Do you think I could substitute Sugar in the Raw?
EverydayMaven says
Absolutely Karen!
Janet says
Can these be canned?
EverydayMaven says
Hi Janet,
I never tried it. If you do, come back and let me know how it worked out!
Sharon says
I have made these twice now and LOVE them! I will never buy the ones from the store again! Thanks!
EverydayMaven says
Awesome Sharon!! Thanks for commenting to let me know 🙂
Jeanette | Jeanette's Healthy Living says
Love homemade hot peppers – these sound so good! Going to make some as soon as I get a bunch of jalapenos.
Nicole @Coco's Kitchen Lab says
This is great! I was thinking about growing my own jalapenos, Now I know something else I can do with them.
John@Kitchen Riffs says
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.
Mary@FitandFed says
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!
Joanne says
I think pickled jalapenos are the ultimate burger/sandwich topper!! And I buy way too many of them. Must make at home!
EverydayMaven says
They are so easy Joanne, you will never buy them again!
Judit & Corina |Wine Dine Daily says
Mmm, these pickled jalapenos sound so good on a burger! Thank you for the inspiration, bookmarked 🙂
J+C
EverydayMaven says
Yes! I hope you love them 🙂