These Quick Pickled Jalapeños require no heating or canning, and pickle in the refrigerator in just a couple days! They are fast, easy, and a great way to use up your summer jalapeño harvests.
Hey peeps! I’m still alive, promise. We got Netflix and it is seriously the worst thing that’s ever happened to me. We made it through all of Orange is the New Black, finished the final 2 seasons of The Office we had never watched, I finished the final 2 seasons of Breaking Bad, and now we are almost through the many seasons of Mad Men.
I used to read, I used to blog, I used to keep my house a lot cleaner. Now all I want to do after dinner is watch shows. I hate it. Someone please stop me.
One thing I am still keeping up with is the garden! Our summer produce is coming to an end (it’s still 100 degrees here though, so Mother Nature didn’t get the memo that it’s almost fall). I pulled up all my tomatoes and zucchinis and planted lots of carrots, beets, broccoli and brussels sprouts (a new to us crop).
My peppers had a major end-of-summer growth spurt and all came ripe at the exact same time about a week ago. I had about 50 peppers and no idea what to do with them. So I pickled them!
I’m pretty lazy when it comes to pickling. I’ve never gotten into canning, and I don’t even want to heat up my pickling liquid on the stove. Guess what? You don’t have to!
I have pickled tons of cucumbers, peppers and green beans over the last few years and I have never once heated anything up. This method is known as “refrigerator pickles” and is so, so easy.
The one downside is that the veggies don’t stay as crisp as long so you have to eat them faster. However, I have found that this really isn’t an issue with peppers (they don’t tend to get soft the way cucumbers do). These should last at least a month in the fridge!
In other news, did you guys hear about the F-18 that went down last week? I have no concept of how relevant or irrelevant a story like that is in national news… it’s obviously a big deal in our community.
The pilot who went down was stationed at our base, and while we did not know him personally, many of our friends and acquaintances did. It’s a small community. And it’s super sad. It was a scary morning when we saw the crash on the news because we have a few close pilot friends who are currently deployed on the ship that the downed jet was on.
Thankfully, all of our friends are safe and sound but I am still so saddened by the loss and through everything people have shared on social media, I feel like I did know him.
Though there have been several jet crashes in the last couple years, this is the first time it has hit so close to home (and in most of the others the pilots have ejected safely). It’s scary to think that this is likely not the last time this will happen in our Navy career and there is a very good chance that one of these times it will be someone we know.
So many of these guys (Nick included) are doing their dream job and wouldn’t trade it for anything in the world. But the truth is they are in danger every day, even when they are at home training. We are so lucky to have people like them willing to fight for our freedom and everything we have in this country. LT Poloski and every one of our service members are heroes!
You can use this method with any kind of peppers! I have also pickled banana peppers and sweet peppers. It’s a great way to keep your garden bounty around just a little bit longer– and impress your friends with homemade jalaps!
- 3½ cups sliced jalapenos
- 2 cloves garlic, halved
- 1 tsp black peppercorns
- 1 tbsp salt
- ¾ cup distilled white vinegar
- Fill a quart-sized jar with jalapenos, garlic and peppercorns.
- In a bowl, combine the salt and vinegar. Stir until salt is dissolved. Pour over jalapenos.
- Top the jar off with water, cap, and gently shake to evenly distribute everything.
- For best taste, refrigerate at least 2 days before eating.
- Keep stored in refrigerator.
If you dig these jalaps and want to try your hand at pickling some cucumbers, be sure to check out my recipes for a couple different flavors of Easy Homemade Pickles!
Or if you totally hate pickling, but still have lots of jalapenos to use up… maybe I could interest you in some Jalapeno Cornbread Poppers!
Stay safe out there, friends!
Kelly @ Trial and Eater says
That is hilarious about your netflix addiction! Breaking Bad seriously took over my life earlier this year, and I watched both seasons of OINTB all in one weekend without planning to, so I can completely relate! Another one I have heard is good (but I’m afraid to start, I’ll be sucked in) is House of Cards.
Natalie @ Tastes Lovely says
I’ve watched all those same shows as you on Netflix! Oh, it is just my favorite to binge watch a TV show. TV is just too good right now! If you’re out of shows to watch, I super recommend the show The Killing. We loved it! All 4 seasons are on Netflix.
I love these quick pickled jalapenos! They’re my favorite on top of nachos.
Ohhh I hadn’t heard of The Killing… I will have to check it, we are going to need a new show soon! 😉
How long do they last in the fridge
They last a long time! I am still eating mine from September last year (it’s June!). Just make sure to use a clean fork to scoop them out and if you see any mold or it smells funky, toss them.
Gayle @ Pumpkin 'N Spice says
I would totally be the same way as you if I had Netflix, Jess! These pickled jalapenos sound delicious! I never knew how quick and easy this was. Definitely going to try this out!
Denise | Sweet Peas & Saffron says
Yes, I have a love/hate relationship with Netflix….it is way too easy to binge through a whole season! And I’m sorry to hear about that pilot, scary stuff! These jalapenos look great, I can’t usually handle the heat of the fresh jals, but pickled I can do!
Shannon Douglas says
Hi: How long will they last and do they have to be kept in the fridge?
Thanks nice page
Hi Shannon– Yes, they do need to be kept in the fridge since they are not boiled/canned. They’ll last a long time though. I’ve kept them for almost a year, but of course definitely check for mold or any signs they might be going bad.
Say, I’m a navy brat formerly young, wanna be USN pilot. I found this looking for no heat pickled jalapeños. Out here there’s this place called Broderick’s. Not sure but they may have the best pickled jalapeños ever. So I thought I’d try to make it better. First try, not likely. I did garlic, brown sugar, organic peppers and yellow onion. A bit of organic cucumber. Threw it in the fridge a minute or two ago. I’m going to add some salt and peppercorns, and delay the dog grilling for about an hour. We’ll see. It’ll be a hot dog chili topper.
I just did my own batch. Tweaked it a bit. I used crushed red pepper instead of pepper corns since I ran out from making pickles. Also I added a bit more vinegar. I can’t wait to try them!
Can you freeze the jar (leaving head space) right away? Im trying to freeze instead of can this year. Thanks!
Melanie Solis says
Question: I used up a jar of store bought jalapeños and now I have a bunch of the juice left. Can I take fresh jalapeños and put them in the jars or do they need to be boiled first?? Any suggestions? Thank you!
In fact it works just fine. That’s the way I’ve been doing it for years.
Free tip: Don’t overstock on jalapeños. Unless the jar from your commercial product is HUGE you probably will only be able to repurpose the marinade using at most two or three whole peppers at a time. Also, no need to de-seed the peppers. Just wash them, remove tops and tips, and slice in quarter-sized rounds. I’ve never tested how long you can go with repurposed jalapeño juice from a commercial product. I usually start with a fresh (new) jar twice a year. (In other words, replace the jar at 6 month intervals.) Your mileage may vary depending on how often you use jalapeños. I’ve been doing it this way for 5 years now and have never had to toss them out from spoilage. It’s fast and easy doing it this way, the taste of the pickled product is on point (as good as any shelf brand I’ve tried), and the marinade is very hearty. It will keep in the fridge for months before needing to be replaced.
Debbie Johnson says
First off, thank you for posting this. Second, coming from a Navy family (yes I am a Navy brat and proud of it), my Daddy proudly served 32 yrs in our U.S.Navy. So I would like to personally thank my Daddy, your husband, and all the other great men and women who put their lives at risk on a daily basis for our freedom. And for the wives, girlfriends, children, parents and friends who stand by them, support them and love them…God Bless You ALL!!!❤️❤️❤️