Skip the store and make your own pickled peppers at home. These easy peasy Fridge Pickled Jalapeño Peppers are quick and delicious!
Now that Summer is winding down to a close, I’m partaking in my annual fridge pickle-a-thon.
I should totally just bite the bullet and learn a bit about canning, but this refrigerator method is just so gosh darn easy that I can’t help but go this route. Besides, if I actually did take the time to can a shelf stable batch of peppers I’d probably have it opened and in my fridge within a week anyways! We go through a LOT of jalapeños around here – I love them so!
If that’s not cause for nachos I don’t know what is!
*throws tortilla chip-shaped confetti in the air*
Of course if you’re looking to branch out of the typical jalap-topped plate of nachos, here are some of my favorite recipes featuring jalapeños:
- Baked Jalapeño Popper Phyllo Cups
- Jalapeño Popper Football Cheese Ball
- Cheesy Jalapeño Popper Stuffed Zucchini
- Jalapeno Quiche Cups
The sky’s the limit!
Well in this case, the bottom of an empty jar is the limit…
Good thing I made two!
Ready to fridge pickle some jalapeños? Let’s do this!
Easy Peasy Fridge Pickled Jalapeño Peppers
15 minPrep Time
5 minCook Time
20 minTotal Time
- 24 oz mason jar
- 2-3 cups sliced jalapeños (see below)
- 3/4 cup white vinegar
- 3/4 cup water
- 1/2 TBSP sea salt
- 2 cloves of garlic, peeled + minced
- 1/2 tsp dried oregano
- optional 1-2 TBSP sugar (if less spicy peppers are desired)
- Wash and dry a 24-32 oz capacity mason jar.
- Slice your peppers into discs, discarding the stem.
- Bring water to vinegar to a boil in a medium saucepan.
- Add peppers, sea salt, garlic, oregano, and sugar.
- Skip the sugar if you want supremely spicy jalapeños.
- Reduce heat to lowest setting and simmer for about a minute before removing from heat.
- Allow to cool (approx. 10 minutes or so) then pour into your mason jar.
- Slap on the lid and pop in the fridge. That's it!
My garden jalapeños were on the smaller size this year, so well over 20 made their way into this jar-o-yum. If your peppers are larger (as most usually are) you'll use less, so instead of focusing on an actual number, I'd aim for almost 3 cups of sliced peppers. Adjust the vinegar mixture as needed depending on how many you'd like to pickle.
No swaps and dietary subs are really needed here. Pickled jalapeños are naturally vegetarian, vegan, gluten-free and are even paleo if you omit the sugar (though get ready for some SPICY!!! jalapeños if you do. The sugar decreases the spice factor and dulls the heat of the peppers a bit)
Fingers crossed I get a third jar out of my garden this year.
Though for that to happen I’d be wishing for more sweltering Florida heat and well…. PASS!
Seriously. Is it Fall yet?!
hungry for more?
Always free; always delicious.