top of page

Refrigerator Pickled Jalapeños

Prep Time:

10 minutes

Cook Time:

5 minutes


10 servings



About the Recipe


  • 1 cup white distilled vinegar

  • 1 cup water

  • 2 cloves garlic, smashed

  • 2 tablespoons sugar (more or less)

  • 1 tablespoon salt

  • 7-8 jalapeño, sliced thin crossways

  • 1 carrot, sliced thin in rounds (for color, that, and they taste good pickled)

  • 1 pair latex gloves (ALWAYS use the gloves when cutting the jalapeños or you will be sorry)


  1. Add all of the ingredients to a pan, except the sliced jalapeños and carrots, and bring to a boil.

  2. Remove from heat and add the jalapeños and carrots to the brine.

  3. Let sit for at least 10 minutes and transfer the peppers and carrots (and garlic) to a jar and cover with brine.

  4. Refrigerate and enjoy!

*Special note: if you decide to not wear protection when slicing the jalapeños, your fingers will burn, and if you touch your eyes – they will burn too. And it will be painful. Take precautions.

If you want to keep these for long-term storage (and who wouldn’t?), water bath the ½ pints and pints for 10 minutes. Adjust processing time according to your altitude.

To find your elevation, go to

bottom of page