Curry Fridge Pickled Jalapeños

Curry Fridge Pickled Jalapeños are so easy to make! These quick and tasty fridge pickled jalapeños pack some serious flavor in every fiery bite!

Curry Fridge Pickled Jalapeños

This is a prime example of how a spoonful of curry powder can take a basic recipe from WOW to WOWZA!

It’s so fragrant and zesty and, when paired with pickled jalapenos, quite magical as well.  I know this sounds a little odd but it. is. amazing.

The best part?

The amount of prep work is equivalent to the time + effort of boiling water.

Hooray for easy eats and HECK YES to using up my garden full of jalapeño peppers!

Fresh Garden Jalapeño Peppers

Curry Fridge Pickled Jalapeños

Curry Fridge Pickled Jalapeños
5 from 1 vote

Curry Fridge Pickled Jalapeños

Curry Fridge Pickled Jalapeños are so easy to make! These quick and tasty fridge pickled jalapeños pack some serious flavor in every fiery bite!

Course Side Dish
Cuisine American
Keyword Curry Fridge Pickled Jalapeños
Prep Time 8 minutes
Cook Time 2 minutes
Total Time 10 minutes
Servings 10 servings
Calories 5 kcal
Author Jenn Laughlin – Peas and Crayons


  • 6-8 fresh jalapeños
  • 1/2 cup filtered water
  • 1/2 cup white vinegar
  • 1 clove garlic minced
  • 1/4 tsp curry powder, extra if desired
  • 1/8-1/4 tsp salt
  • 1/8 tsp dried minced onion


  1. Thoroughly clean an old salsa jar or grab a new, lidded mason jar.

  2. Slice peppers or other veggies and fill jar.

  3. Bring water and vinegar to a boil in a small pot or saucepan.

  4. Season and reduce to simmer for about a minute. Remove from heat and allow to cool for 5-10 minutes.

  5. Pour into your mason jar and allow it to cool to room temperature.

  6. Cover with the lid and relocate to the back of your fridge to marinate and enjoy whenever the craving strikes!

Recipe Notes

Nutrition facts below are an estimate provided by an online nutrition calculator. 

Nutrition Facts
Curry Fridge Pickled Jalapeños
Amount Per Serving
Calories 5
% Daily Value*
Sodium 30mg1%
Potassium 20mg1%
Vitamin A 90IU2%
Vitamin C 10.1mg12%
Calcium 1mg0%
* Percent Daily Values are based on a 2000 calorie diet.
Quick Curry Fridge Pickled Jalapeño Peppers

That’s it!


You can dig in after a few hours, the next day, or even a week later!

Just make sure you pop em in the fridge so they don’t spoil (since we’re not doing traditional canning here – you’ll need to use a classic canning method vs. fridge pickling method to keep them in the pantry) and you’re good to go!

These are fabulous on nachos, in guacamole, or even tossed on a sandwich.They can even jazz up your morning eggs or a boring frozen pizza.

So. Many. Options.

Totally add a little curry paste or powder to one of your favorite recipes sometime… It’s pretty darn delicious!

If you get a chance to try these Curry Fridge Pickled Jalapeños, let me know! You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creations. I can’t wait to see what you whip up!

Looking to make a big jar of classic pickled jalapeños? Try these:

Fridge Pickled Jalapeño Peppers

Crazy for pickled peppers?

We love making all sorts of pickled peppers as toppings for tacos, salads, stuffed sweet potatoes, burgers, veggie burgers, and more!

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Recipe Rating


  • Mark

    The ingredients say 1/2c water and 1/2c white venegar. In the instructions when adding ingredients it says 1c water and 1c vinegar. A little confusing but would like to know which is correct.

    • Oh dear! Thank you Mark for letting me know – you’ll use the 1/2 cup measurements. Somehow my formatting got all wonky in this recipe card and I am fixing it as we speak. xo

  • Haha awesome! Thanks Kim! 😉

  • Kim

    oh man thank you i was having a hard time supporting my habit.

  • whoohoooo!!!!!!! *happy dance!* they set my face on fire but we love em here too. so. much. fire.

  • 5 stars
    According to my husband- he is demanding these for the rest of his life and says he will never eat any other jalapenos since trying these.  Good thing I like them too 😉

  • I’ve made candied jalapeno before which turned out great. I didn’t try them (too hot for me) but everyone else thought they had a great taste. Ill save this recipe for my next jalapeno experience.

  • I have a couple dozen jalapenos in the fridge (didn’t make it to the party last weekend) and have been wondering how I will salvage them. Thanks! (And I love curry powder added to most anything!)

  • Sara Grambusch

    Curry powder is my favorite spice discovery. My philosophy is that any dish can be “curried” 🙂 Curry hummus might be one of my favorite inventions so far.

  • i need to know where they grow amazing crafty people like you! i was at a table of women tonight who made jewelry, cooked, sewed…i feel jipped. seroiusly.

    my take on curry powder? i dont even know what the hell it is. and you are amazing because….duh, you do 😉

    XO, A

  • Liz @ Southern Charm

    How fun!! I’m iffy sometimes with curry powder, buuuut I think I want to try this! It looks so light and refreshing.

  • I love pickled jalapenos, so good!! I just picked a bunch from our garden, they finally started to produce! Question…do you think I could omit the curry powder and still taste like pickled jalapeno? Just wondering…and do you think I could can them like I normally can my pickles, with sealed jars and all that?

  • I love curry powder. It just adds that little something special to foods 🙂

  • I have everything but the curry powder, you better believe I’ll be buying that ASAP! I can’t wait to make these!!!!

    [email protected]

  • You said pickled, curry, and jalapenos all at once—so I was pretty much sold before I even clicked on the post!
    I’m a HUGE fan of curry powder, and put it in many many things…eggs, tuna, chicken….mmm!

  • Oh I like your new picture! Curry powder – can’t have it 🙁 there’s something in it that I’m allergic to and cannot for the life of me figure out what it is!!

  • Wow!! I bet that would be a good recipe to use with red and green peppers. Yum, yum, yum…think I’ll try that. So easy…Thanks, Jenn!

  • This is such a great idea!

  • yum! my hubby makes these all the time. he loves them!

  • Oooh this is just my kind of recipe.

  • Oh man alive. These look great. I JUST came home with a huge bag of peppers. DO you think I could do it with a mix of differnet ones? Or just jalapenos? Eeekk…. I’m going to try this tomorrow! Yippee!

  • Averie @ Love Veggies and Yoga

    I love that you did these via the fridge and they were EASY. I grew up watching my mom and grandma make refrigerator pickles as well as can. Canning is it’s own animal but countertop/refrigerator stuff is great b/c it’s so much easier and faster.

    YUM on those!

  • The green in those japs is super vibrant! I could see these being perfect for a tamarind-chicken taco…

  • Lauren

    I love curry powder! I hardly cook with it though for some reason…. 🙂

  • Ohhh DElicious!! I love making my own pickles but I have never tried this..great idea 🙂

  • funfoodandfreeweights

    Holy yum! What a great idea!!

  • OMG girl…we must have a crazy curry connection because my post tomorrow is all about adding curry to a non-curry dish! Since moving to Trinidad – there’s a huge Indian population here – curry usage is abundant! I started using it in my chicken salad! YUMMY!
    xoxo from Trinidad

  • O.K. – now this is different! I’ve had pickled jalapenos but CURRY-pickled jalapenos? Sounds very, very interesting and definitely worth a try. Great, creative recipe!

  • Ooh these look great. I’ve been wanting to do some pickling but haven’t gotten around to it. Maybe these should be my starting point!

  • MG

    genius. i love pickled anything. well almost anything. fab idea homegirl!

  • MMM MMMM MMMMMM I need to make these

    i love curry. i love spice. i love JALAPEENOOSSS boo yeah

    your chips and salsa picture on the right sidebar are making my mouth water


  • I need to do these for Shane. He’ll think I’m the best thing since sliced bread. OH- and do you know how to can other things as well? I’m trying to make my transformation into a Marth Stewart wannabe complete, lol. <3

  • The only thing I’ve ever had pickled are pickles. Oh, and mango! That was pretty interesting. Definitely never had pickled jalapenos, though. Does it make them a little more bearable?

  • I love curry powder!! I just think spicy foods have a much more interesting flavour than bland foods.
    I really want to try these! I have no idea what I would try them on though. Oh wait, yes I do. PIZZA <3
    This is so easy to do, and it’s perfect for the jalapenos left in my garden. Thank you! =)

  • I love pickled peppers! They are so great on quesadillas!!! Curry powder isn’t my fav, but as long as the taste isn’t too over powering, I’m okay with it!

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