Easy Recipe for Pickled Jalapeno Peppers

Why buy a jar of pickled jalapenos at the grocery store when you can make a home-made batch with peppers plucked from plants on your patio?

Pickled jalapenos are a favorite food around here and I usually have a store-bought jar at the ready to add to panini sandwiches, to top a pizza or to sprinkle on Mexican food.

But since gardening this year has yielded such a good chile pepper crop, I decided to create my own easy recipe for pickled peppers.

I mixed the recipe for these refrigerator pickled jalapenos by starting with the ingredient list from the back of the jar sitting in the fridge–and then adding my own ideas. I experimented with the quantities until the pickling brine tasted just right.

Before you start, please save yourself some pain and slip on a pair of plastic or rubber gloves to protect your hands and eyes while working with fresh peppers.

This recipe makes one pint of pickled jalapeno chile peppers, but it can be doubled easily:


1/2 pound fresh jalapeno chile peppers
1 3/4 cups white vinegar
1 large clove garlic
1 teaspoon kosher salt
1/8 teaspoon turmeric


  1. Wash peppers; cut off the stems.
  2. Slice peppers into 1/8-inch rings and place them in a pint jar (with a lid).
  3. Peel the garlic clove and place it in the jar with the pepper rings; set aside.
  4. Mix vinegar, salt and turmeric in a small saucepan and slowly heat to near boiling.
  5. Pour the warm brine over the peppers in the jar.
  6. Allow the mixture to cool slightly; seal with the lid and store in the refrigerator.
  7. Let chile peppers marinate for several days before using them.

With refrigeration, the peppers will keep for several months.


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Thanks for the nice comment! I’m so glad to hear you’re spreading the pepper love.


With no water in the brine don’t you think these should last indefinitely in OR out of the fridge?

I’m going to make a jar, but I’ll use apple cider vinegar.

I’m on the side of “better safe than sorry” so I always advise folks to refrigerate peppers and sauces if they’re not canned by way of a water bath or other recommended food preservation method.

Thanks for stopping by,

I’ve used this recipe for my jalapenos for the past few seasons. The peppers easily last a year or more (I put away a friend’s bumper crop last year and have a jar left to go). I do add a few black pepper corns to the brine to enhance the anti-inflammatory properties of the turmeric. This year, in addition to the jalapenos, I had a large crop of habanero peppers. So, I put away a jar of habanero rings with this recipe. I can’t wait to see how they turned out!

Thanks for your note, Tim. I’m so glad to hear you’ve improved on the original recipe! I’ll be interested to hear how the habanero peppers turn out, too. Those pack some mighty heat, and I wonder if pickling tames them or inflames them.


Hi Jodi –

Maybe a stupid question, but your ingedience list shows 1 3/4 cup of Vinigar. Is that meant to be (1) 3/4 cup or 1+3/4 cups?

Hi Ric,

Thanks for getting in touch with your question. The ingredient measurement for the vinegar is 1 + 3/4 cups. Of course, you can use more or less vinegar to suit your taste.

I hope you enjoy your pickled peppers!


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