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Ridiculously Easy Jalapeño Pickles

June 29, 2015 By Susan Voisin 54 Comments

Ridiculously Easy Jalapeño Pickles

At the beginning of last fall, the jalapeño plants in my garden went into overdrive, and I found myself with a whole bunch of peppers all at one time. Now, I love jalapeños. I put slices of them, seeds and all, on sandwiches, tacos, burritos, and burgers all summer long. I love the heat and the crunch that the fresh green peppers provide. But there was no way my family and I could eat this many peppers before they went bad, so I started looking into ways to preserve them.

I’ve never much cared for the pickled jalapeños you can buy in stores; they taste like they look: drab and limp. So I didn’t have much hope that I’d really enjoy jalapeños that I’d pickled myself, but I was willing to give it a try rather than let my harvest go to waste. I’m so glad I did! They turned out crisp, spicy, and delicious, and my family enjoyed them until about mid-winter when they ran out.

Jalapeno Peppers

I didn’t post the recipe then, reasoning that most people weren’t coming into a crop of jalapeños in October. I decided to wait until my next jalapeño harvest, and in anticipation of that, I planted about three times as many jalapeño plants than usual, knowing that I could pickle any surplus. The first harvest came in this week, and after setting aside a few to use fresh, I quick-pickled the others. (A little red Cajun Belle pepper ripened at the same time, so I threw it in for color.)

Cutting Jalapeños

The most time-consuming part of this recipe is the slicing of the peppers. I’ve learned my lesson and now use disposable gloves that I bought in a Korean grocery store to handle the jalapeños.

I’ve also learned to take them off right after handling the peppers because eyes don’t care whether you touch them with jalapeño-covered fingers or gloves. Either way, it’s going to burn! So chop the peppers, use your gloved hands to fill the jars, and then throw the gloves away. [/public service announcement]

Ridiculously Easy Jalapeño Pickles

My recipe differs only slightly from others you can find on the internet. Mainly, I add some dried red pepper flakes to keep the peppers spicy because pickling can sap some of the spiciness out of jalapeños.

Also, I don’t use sugar because I don’t think it’s needed, but if you want your peppers to be a little less vinegary, feel free to add a couple of teaspoons. Finally, I like the flavor that garlic adds to jalapeños, so I use a little more than most people and I slice them to allow more of the flavor to come out. I also like to eat the pieces of garlic, so this way there’s more of them.

Ridiculously Easy Jalapeño Pickles
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4.88 from 8 votes
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Ridiculously Easy Jalapeño Pickles

I like my jalapeños HOT, so I add red pepper flakes to keep them that way after pickling. But for a milder flavor, skip the red pepper and add 2 teaspoons of sugar to the vinegar mixture. You can also try removing some of the hot seeds by covering the jalapeño slices with water and agitating them. Be sure to let them dry before putting them into jars.
Course Condiments
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 24
Author Susan Voisin

Ingredients

  • 8 ounces jalapeño peppers approximate (number will depend on size of peppers)
  • 1/2 cup water
  • 1/2 cup cider vinegar
  • 1/2 cup white wine vinegar or more cider vinegar
  • 2 cloves garlic sliced in half lengthwise
  • 3/4 teaspoon salt
  • 1/4 teaspoon red pepper flakes optional

Instructions

  • Prepare jars and lids by cleaning them well in hot water. One recipe will fill 2 8-ounce jars or 1 16-20 ounce jar, approximately.
  • Wearing protective gloves, slice the peppers about 1/4-inch thick; discard the stem ends. Pack the pepper rings into jars.
  • Place remaining ingredients into a non-reactive saucepan and heat until it comes to a full boil.
  • Pour the vinegar mixture over the peppers until it covers them, and arrange the garlic slices on top. Seal the jars and allow them to come down to room temperature before refrigerating. You can use them immediately, but the flavor will mellow a little if you let them rest for a couple of days.
  • Jalapeno pickles should keep in the refrigerator for several weeks. Discard if any signs of mold appear.

Nutritional info is approximate.

Tried this recipe?Post a photo and mention @susanffvk or tag #fatfreevegan!

Please pin and share!

It only takes a few minutes to preserve your jalapeño pepper harvest with this easy, sugar-free recipe for refrigerator pickles.

Enjoy!

Susan

Filed Under: Condiments, Recipes, Vegetables, Zero Smart Points Tagged With: Gardening, Ridiculously Easy

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Reader Interactions

Comments

  1. Marge Evans

    June 29, 2015 at 6:01 pm

    would you do them the same for a quick fridge pickle?

    Reply
  2. Marian Gleason

    June 29, 2015 at 6:44 pm

    WHAT A GREAT IDEA!! Thank you for this recipe – and for all the great tips!!

    Reply
  3. Teri Dzula

    June 29, 2015 at 6:44 pm

    When you said fill the jars with the mixture and seal, do you mean do a hot water bath?

    Reply
    • Susan Voisin

      June 29, 2015 at 7:31 pm

      Nope, just put the lids on. They’re going into the refrigerator, so there’s no need for a water bath. The heat from the vinegar solution will actually cause the jars to seal when they cool off in the fridge.

      Reply
    • Rita Scroggs

      August 2, 2017 at 9:49 am

      I want to can my jalapenos for long term storage. Can I use this same method and can instead?

      Reply
  4. Cadry

    June 29, 2015 at 9:39 pm

    I’m so excited to try this! I eat ridiculous amounts of jalapeño slices. (If you’re ever looking for a jarred kind, Jeff’s Naturals is thickly cut and keeps a good amount of crunch. ) I am crazy about homemade turnip pickles; I’m looking forward to trying my (gloved) hand at jalapeños! 🙂

    Reply
    • Susan Voisin

      June 30, 2015 at 8:19 am

      Thanks for the tip about Jeff’s! I’ve never had turnip pickles, so now I’m going to be on the lookout for those, too.

      Reply
      • Cadry

        June 30, 2015 at 1:13 pm

        The recipe I use for turnip pickles is from David Lebovitz. (It’s on his website.) It’s fantastic – very garlicky and highly recommended. I will never buy jarred turnip pickles again.

        Reply
  5. Jill

    June 29, 2015 at 10:18 pm

    The pickles look good. I also freeze surplus chilies – they are a little soft when defrosted but still okay to use both raw and in cooking. I will keep this idea for autumn, still mid winter for me.

    Reply
  6. Cathy

    June 30, 2015 at 5:27 am

    If you DO get jalapeno in your eyes or your skin, poison control recommends sour cream, yogurt, or even cotton balls soaked in milk to ease the pain. I learned this through experience, and it really does help. Thanks for the blog- I always find it interesting.

    Reply
  7. moonwatcher

    June 30, 2015 at 2:16 pm

    Wow! You know I am kind of a wimp when it comes to hot stuff, but I love how beautiful these pickled peppers are!! I bet my kids might go for these. Wonderful easy idea–I’ve made cucumber pickles similarly. Extra garlic is never a bad thing. 🙂

    Reply
  8. Anca

    July 1, 2015 at 5:42 am

    They look fab. I usually buy pickled jalapenos for quesadilla, maybe I’ll make them myself next time.

    Reply
  9. Ella Magers

    July 2, 2015 at 8:16 am

    What an awesome idea Susan, I love the recipe! I bet they would be a great topping addition to a veggie burger… Just in time for my fourth of July BBQ!

    Reply
  10. Elisa

    July 3, 2015 at 7:41 am

    I looove pickled jalapeños and never thought abaout making them myself. Such a good idea. I always use them in my homemade salsas 🙂

    Reply
  11. Joan

    July 3, 2015 at 7:52 pm

    The pickles looks delicious. I’m glad I’ll get to try this recipe. Eating healthy food has a lot of benefits for your body too.

    Reply
  12. Little Vegan Bear

    July 5, 2015 at 6:33 am

    These look great. I’ve never pickled jalapenos before, but I can imagine how delicious they are. I’m such a sucker for touching my face after touching chillis, will definitely have to do the glove thing if I make these 😀

    Reply
  13. Danielle

    July 7, 2015 at 8:20 pm

    Hm… is it okay to admit I like the jalapeño peppers ‘tamed’ (as Mezetta calls its peppers)!?!?!? I guess this means I WON’T be adding extra red pepper flakes! I love the looks of this so much my mouth waters when I look at the picture. Thanks so much for sharing this and all your other recipes.

    Reply
  14. The Fair Kitchen

    July 8, 2015 at 2:52 am

    Not really a fan of hot and spicy treats but with pickled! Maybe this Jalapeño Pickles recipe will change everything. Thanks for this! Bet my family will love this. (P.S. I’m the only one who’s not into spicy foods. :D)

    Reply
  15. Anrola

    July 9, 2015 at 7:58 am

    I love chilli peppers and this looks like a lovely way to prepare them.

    Reply
  16. jen

    July 11, 2015 at 9:57 am

    i got some okra i was wondering if i could use this recipe for those? I don’t like okra in soups, etc but i do like them pickled. would this work??

    Reply
    • lynn

      October 1, 2018 at 3:32 pm

      yes

      Reply
  17. kensington cooker

    July 13, 2015 at 9:36 am

    Hi Susan,
    Have you discontinued the recent comments section? I will completely support any business decision you make, but I have to admit I miss the comments. I would actually read every comment every day!

    Reply
    • Susan Voisin

      July 13, 2015 at 10:47 am

      I was having some trouble with my site and tried deleting a few things to see if that made a difference. It turned out to be a problem with my ad network, so I can now turn the recent comments section back on. Thanks for letting me know you use it! It should be back under the recent recipes section now.

      Reply
  18. Molly Moore

    July 16, 2015 at 7:32 am

    Thanks for the great recipe. I have a question for you, thanks in advance!

    Reply
  19. Cate

    July 18, 2015 at 1:15 pm

    ooh these look great, I love jalapenos!

    Reply
  20. Michelle

    July 21, 2015 at 9:37 am

    These look great! I love jalapenos and eat them with just about everything. I will be trying these this weekend.

    Reply
  21. Brandnewvegan

    July 22, 2015 at 11:53 am

    I lived in New Mexico for 10 years and handling their Hatch New Mexico Chiles is the same thing. I learned the HARD way to not rub your eyes when handling chiles. I ALSO learned that in a pinch your kitchen faucet makes a handy eye-wash station. You do have to lay on the counter with your head in the sink but….. 🙂

    Reply
  22. Mary Jean

    July 22, 2015 at 9:44 pm

    WOW—-y0u must have an extremely large refrigerator to be able to put up enough of these for the winter. Any way to can them?

    Reply
  23. Linda

    July 23, 2015 at 9:16 am

    Just to let you know, I tried to email this recipe to a friend using your email link and it would not pull up for me. A pity, since that’s the only way to share recipes for folks who do not participate in social media sites.

    Reply
    • Susan Voisin

      July 23, 2015 at 9:44 am

      I’m sorry it did not work for you. I checked it and and its working for me on iPad. I’ll have to try it again from my computer to see if I can find the problem. I hope you will cope the address and send it to your friend that way.

      Reply
  24. Reese Blalock

    July 26, 2015 at 1:49 pm

    Hi Susan, I see you dilute your vinegar with equal parts water. Most other books advise against that for fear of causing toxic goods. I am searching for a recipie that will not leave the jalapenos vinegary tasting, and in searching for that, some suggest diluting or using water with vinegar while others say add sugar to offset the taste of vinegar. Your canned goods look very nice but I just want to make sure before commit to using my bushel of jalapenos. Thanks

    Reply
  25. Faith Waulker

    August 10, 2015 at 2:24 pm

    I just made these. Thanks for the recipe. I made the wimpy version without the red pepper flakes.

    I planted hot peppers this year and they grew like crazy. Since I’m not a big hot pepper eater, I had to get creative. I made several jars of pickled hot peppers. I add the liquid to my cooked greens and refried beans. I chop the rings up fine and add as pizza topping. I also dehydrated a lot of my peppers. They dry faster and better if cut into rings. I then blended them and made powder that I can easily add to any dish.

    Reply
  26. Elisa

    August 31, 2015 at 10:48 am

    Ridiculously easy and ridiculously good!!! I have been making (and eating) a batch almost weekly since I discovered this post. I usually layer in some sliced red onions too, as both make great additions to sandwiches and whatever else I think needs some heat and flavor boost. I will likely branch out to other types of peppers soon. Thank you for this recipe!

    Reply
  27. Brian

    November 30, 2015 at 10:22 am

    Those peppers grow like weeds for me and I never know what to do with the extras. Thanks for the idea. How long will the jalapeno pickles last?

    Reply
    • Susan Voisin

      November 30, 2015 at 10:34 am

      I keep them for months and have never had them go bad. But check them carefully for any sign of mold.

      Reply
  28. Emy

    December 15, 2015 at 3:02 pm

    Couldn’t get any easier than this! Can’t wait to try it out

    Reply
  29. Jill

    February 25, 2016 at 11:16 am

    Incredibly easy. I put some sliced carrots and onions in there too.

    Reply
  30. Monica

    January 4, 2017 at 8:05 pm

    If this happens to you again, you can let the jalapeños dry in the sun and you will have chipotles. If you dry them already seeded it´s best since you will have to rehydrate them to use them. They will turn red first and then they will be brown, you can freeze them and you can pickle them also and get a different flavor. These chipotles are great blended in any creamy dressing or dip.
    I hope you´ll enjoy and share this tip.

    Reply
  31. Jbear

    April 3, 2017 at 9:47 pm

    Tried the picked jalapeno recipe and it was wonderful. Friends and family loved them. Garlic was a bit also.

    Reply
  32. Kathy J

    July 28, 2017 at 12:14 pm

    Thank you for this!

    Reply
  33. Val

    July 30, 2017 at 12:10 pm

    Do they only keep for a few weeks in the fridge once made? How would I make these so they keep in a cold room till winter…

    Reply
    • Susan Voisin

      July 30, 2017 at 1:16 pm

      I keep them for months in the fridge. Here in the South, there’s no such thing as a cold room, so I don’t know how to address that. To be totally safe for long-term storage, look for a recipe to can them.

      Reply
  34. Michael Talley

    August 27, 2017 at 6:59 pm

    Ma’am…Just simply an awesome recipe. Thank You. I also used this as a base for pickled eggs….with of course the jalapenos AND red pepper flakes TYVM!

    Reply
  35. Billy

    September 22, 2017 at 12:38 pm

    These really do look ridiculously easy! Can’t wait to try making these at home – I’ve never personally made pickled jalapeno peppers but I’m super curious to see what the flavor is like. Thank you for sharing!

    Reply
  36. Lisa

    October 28, 2017 at 1:18 am

    Can’t have garlic any other suggestions?

    Reply
    • Susan Voisin

      October 28, 2017 at 11:09 am

      Just leave it out. It just adds a tiny bit of flavor and the peppers are flavorful enough on their own.

      Reply
  37. Larry

    October 30, 2017 at 7:33 am

    Have you ever considered trying pickling these peppers with lacto fermentation? I love fermented pickles and never thought about trying it with jalapeños. I bet they would be especially delicious, without all that vinegar. Thanks so much for inspiring me.

    Reply
  38. Downtown Foodie

    February 19, 2018 at 11:18 am

    OH MY GOODNESS! I just made these peppers and they just barely cooled, so I added some slices to my chili. Killer flavor and crunch! These kick the pants off of a jar of the store-bought stuff! Purely amazing! Thank you SO much! I am pregnant and had been craving pickled peppers. These hit the SPOT. I will make many, many more jars of these delectable peppers in the future. Mmm mm!

    Reply
    • Downtown Foodie

      February 19, 2018 at 11:19 am

      For fear of provoking reflux, I left out the pepper flakes, but these have a great bite. I love the spiciness!

      Reply
  39. Moose Mama

    July 20, 2018 at 7:42 pm

    Love, love, love these! I found this recipe about two years ago, and ever since I always have a batch in the fridge. In Arizona, our peppers can get quite hot, but I always add the chili flakes anyway. Thank you!

    Reply
  40. Lindsey

    September 25, 2018 at 1:10 pm

    Hi Susan! I’ve been stumbling across your recipes on pinterest for a long time, and they always turn out well. So when I happened upon this one and saw your picture in the corner I thought “Ooo! Susan Voisin! I love her stuff!” And I of course decided this was the recipe to go with! I just finished pouring the vinegar over my pepper slices and they are cooling off now before I pop them in the fridge. Thanks for all your help!!!

    Reply
    • Susan Voisin

      September 25, 2018 at 1:32 pm

      Oh, that’s so sweet of you to say, Lindsey! I hope your pickles turn out well!

      Reply
  41. Laura

    October 10, 2018 at 11:35 pm

    I made this & it is so delightful. Thank you so much!

    Reply
  42. Debbie

    December 27, 2018 at 7:51 pm

    Hi just came across this recipe. Curious what is a “non reactive pot”? I don’t can or anything, so I’m new to that term. Also, can the white stuff and seeds be removed for a little less heat? Thank you.

    Reply

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Susan VoisinI'm Susan Voisin, and I love creating delicious whole foods plant-based dishes with no added oil. Be sure to follow me on Facebook and Instagram.
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