This recipe for easy refrigerator Pickled Jalapeno peppers is a cinch. No canning or water bath involved, with just a few Mason Jars and simple ingredients you’ll have a stash of pickled jalapeno peppers for those tacos, nachos, quesadillas and more. They’re tart, tangy, sweet and just right heat. A recipe from the famous Denver restaurant, The Fort.
Pickled jalapeno peppers are more than just a condiment, they’re a necessity in any Mexican or Southwestern pantry. And pickling your own jalapeno peppers is easy and allows you to adjust the flavors to suit your taste.
This refrigerator pickled jalapeno recipe comes from a very famous Denver area restaurant, The Fort. A Colorado landmark full of western culture, history, charm and western food. Julia Child’s favorite dish to order there, was the Buffalo Tongue.
And if you’ve ever been to The Fort for a special occasion, you’ve been served a complimentary slice of their famous Chile Chocolate Cake with Bourbon Chocolate Frosting.
The reason these pickled jalapenos are pickled whole, instead of sliced, is because they’re used to make their very popular appetizer, Pickled Jalapenos Stuffed with Whipped Peanut Butter that’s been sweetened with Mango Chutney.
I’ve had peanut butter stuffed jalapenos at the restaurant and quickly noticed that the flavor of the peppers was absolutely perfect in my books. So, this became my go-to recipe for making refrigerator pickled jalapenos.
Let’s take a look:
Ingredients You’ll Need
- Apple Cider Vinegar: Apple cider vinegar brings a sweeter flavor to this recipe. White Vinegar will also work well here.
- Jalapeno Peppers: 12-16 medium to large peppers.
- Onion: I like sweet onions here. A yellow or white onion will also work well here.
- Carrot: Carrots are a traditional ingredient in Mexican pickling recipes.
- Pickling Spice: If you have a Mexican grocer near, by all means purchase your pickling spice from them. A regular pickling spice from your local grocer will work just fine.
- Sugar: Granulated white sugar.
- Salt: Kosher salt brings a more pure salt flavor to any dish. You can also use sea salt.
- Garlic: Whole garlic cloves, peeled.
- Sesame Oil: I’m not sure why the restaurant chose Sesame oil for this recipe, but I’m glad they did. It adds a unique nutty, toasty edge to the flavor.
How To: Refrigerator Pickled Jalapenos, The Process
How to pickle jalapenos without canning … it’s easy.
- Step 1: Rinse whole jalapeno peppers. In a 4 – 6 quart stainless steel or enameled pot, combine the vinegar, water, sugar, salt, sesame oil and pickling spice, jalapenos, onion, carrot, and garlic. Cover and bring to a simmer over high heat. Reduce the heat to low and simmer for seven minutes. Half way through the cooking process, give it a good stir to make sure sugar and salt have dissolved.
- Step 2: Remove from the heat. While still hot, use a slotted spoon to transfer one garlic clove to each of the four jars. Then divide the onions and carrots equally between the jars.
- Step 3: Divide the jalapeno peppers between the jars. I use my finger tips to grab hold of the tip of the stem of the peppers, then drop them into the Mason jars.
- Step 4: Use a Pyrex measuring cup with a pour spout to pour the pickling liquid in the jars. If you have extra liquid left over, use a spoon to fish out the pickling spice and add it to jars.
- Step 5: Cover tightly with lid or plastic wrap and refrigerate for at least one week before using.
Questions You Might Have
Keep pickled jalapenos in an air tight container in the refrigerator for up to two months.
Jalapeno peppers are a medium heat jalapeno. They range from 2,500 to 8,000 on the Scoville Heat Scale. Once the peppers are pickled, and as you’re slicing them, you can remove the seeds and veins with spoon or knife. That’s where the heat lies and removing them will make for a milder flavor experience.
Tips for Success
- Once they’re ready to eat, when removing pickled jalapenos from the brine, use a fork or tongs. This will keep the jalepeno peppers and the brine as sterile as possible.
- Kosher salt or sea salt is commonly used for pickling recipes. Iodized salt isn’t recommended because additives may affect the brine.
- Glass containers are recommended for storage. Metallic containers are not recommended.
How To Use Refrigerator Pickled Jalapenos
The first thing that comes to mind and probably the most well known is to use them to make Nachos. Nachos wouldn’t be nachos without them.
Use pickled jalapenos as a topping for Tacos. Any taco recipe will benefit from a slice or two of pickled jalapeno peppers.
How about adding a few slices to a bowl of Chili. Cowboy Chili is a great recipe to welcome those little green peppers. And don’t forget about beans. Cowboy Beans are delicious with a little slice of heat.
We also like to add a couple slices to Mexican Scrambled Eggs.
Now that you have your stash of Pickles Jalapeno Peppers, experiment, have fun. They’re interchangeable when using fresh sliced jalapeno peppers. You can also use the brine liquid to flavor dishes. Try drizzling a little in your next bowl of Pinto Beans with Chorizo.
Pickling whole jalapeño peppers is a simple and rewarding process with super flavorful results. Whether you’re a seasoned pickling enthusiast or a novice in the kitchen, this easy recipe offers a fantastic way to preserve jalapeño peppers.
With just a few ingredients and minimal effort, you can create a delicious condiment that adds a spicy kick to your favorite dishes or stands alone as a tangy snack. Pickle a batch of jalapeños today and enjoy the heat, tang, and crunch that they bring to your cooking adventures.
More Things You Might Like To Pickle
And friends don’t let friends eat Mexican Food without Pickled Red Onions. This is a simple recipe and a recipe from a popular Denver Mexican Restaurant.
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Easy Refrigerator Pickled Jalapenos
Ingredients
- 4 12-ounce Sterilized Canning Jars with lids
- 12-16 medium large Fresh jalapenos
- 3 ½ Cup Cider vinegar
- 1 ¾ Cup Water
- ½ Cup Granulated white sugar
- 1 ½ teaspoon Kosher salt
- 2 ½ teaspoon Toasted sesame oil
- 2 teaspoon Pickling spice
- ¾ Cup Yellow onion Coarsely chopped
- ¾ Cup Carrot Coarse chopped, about 2 large carrots
- 4 cloves Garlic peeled, whole
Instructions
- Rinse the jalapenos. In a 4 – 6 quart stainless steel or enameled pot, combine the vinegar, water, sugar, salt, sesame oil and pickling spice, jalapenos, onion, carrot, and garlic.
- Cover and bring to a simmer over high heat. Reduce the heat to low and simmer for seven minutes. Half way through the cooking process, give it a good stir to make sure sugar and salt have dissolved.
- Remove from the heat. While still hot, use a slotted spoon to transfer one garlic clove to each of the four jars. Then divide the onions and carrots equally between the jars. Divide the jalapeno peppers between the jars. I use my finger tips to grab hold of the tip of the stem of the peppers. Use a Pyrex measuring cup with a pour spout to pour the pickling liquid in the jars. If you have extra liquid, use a spoon to fish out the pickling spice and add it to jars.
- Cover tightly with lid or plastic wrap and refrigerate for at least one week before using.
Notes
- When removing pickled jalapenos from the brine, use a fork or tongs. This will keep the jalepeno peppers and the brine as sterile as possible.
- Kosher salt or sea salt is commonly used for pickling recipes. Iodized salt isn’t recommended because additives may affect the brine.
- Glass containers are recommended for storage. Metallic containers are not recommended.
- ¼ Cup Peanut Butter
- 2 Tablespoons Major Grays Mango Chutney
Nutrition
Easy Refrigerator Pickled Jalapenos ….It’s What’s For An Appetizer!
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.
Many, many years ago my grandmother found a recipe for these. I’ve been making these for over 50 years with some changes. I use canned whole jalapenos. I slice in half lenghwise, remove seeds and membrane and soak in ice water for 5-10 minutes. Dry and stuff with creamy or crunchy peanut butter (I like extra crunchy). Not as hot but flavor is definitely there. Quick appetizer.
Over fifty years ago, I ate these at The Fort while enjoying the antics of Sissy the Bear. I fell in love with both! My parents quickly learned it was always the response when my kid brother and I got a say on dinner when we’d drive down into the city. Wonderful memories!!
I’ve never eaten these at the fort – I’d like to do that someday. What a great restaurant to take out of town guests. I’ve only read about Sissy. Lucky you for having that experience and memories.
Thank you for this! This is one of my favorite appetizers at the fort, I went out and bought jalapeños the other night and went…now what? Lol I am so glad to see actual instructions on the Internet, and from someone so close to home;) I am not sure I can stand it, waiting a week for the pickling process but wish me luck, this is such a fun snack.
Thanks so much for your note Roni. I’ve never had these at The Fort, but have heard so much about them. This comes from their cookbook that came out a few years ago. I really need to go back to that restaurant and soon.
Hey Lea Ann. , I’m like you, loving The Fort’s recipe. I live in Las Vegas now and was needing some jalapeno peanut butter appetizers! Thank you SO much for posting this!
1 month.
This is a new type of dish for me. I have never tried eating jalapenos before. If it really is that good then I gotta have to try one as well.
My mom makes pickled chiles – chile vinagre. I’ve eaten them with a lot of things but never with peanut butter. You have me intrigued.
The recipe sure intrigued me. And everyone that has had them at The Fort rave about them.