Refrigerator Pickled Jalapeños with Herbs for #SundaySupper

Refrigerator Pickled Jalapenos with Herbs | Magnolia DaysMy garden is growing differently this year. Some of my reliable plants are barely surviving. I’ve lost succulents and they are some of the easiest plants to grow outside in the summer. Tarragon became leggy and the leaves were browning. It’s strange because it is in the exact same pot and in the exact same place it normally grows so well. Last year my jalapeño plant was full and big so this year I planted three of them. All was going well until the last week or so. I believe my jalapeño plants are suffering from one of those incurable plant diseases. At least I got a good crop before this came about. I’m saving them by making refrigerator pickled jalapeños with herbs.

Other plants in my garden are thriving beyond ever before. I’ve already cut back my basil three times because it was so big and made lots of pesto. I was able to root cuttings from my Streptocarpella and now I have several pots overflowing with this beautiful plant. Both of the begonias are quite large and full of flowers. I blame the successes and failures on this year’s crazy weather; from ice storms to an overabundance of spring rain.Refrigerator Pickled Jalapenos with Herbs | Magnolia DaysRefrigerator pickled jalapeños with herbs is easy to make. If you can use a knife and boil liquid then you are good to go. Chop herbs (I used rosemary and thyme) and garlic then put them in mason jars. Throw in some peppercorns. Slice jalapeños and pack them in those jars. Bring vinegar, water, and salt to a boil then pour it over the peppers. Cool, cover, and chill. Patiently wait for three days for them to marinate (or rather pickle) so all the flavors mingle together nicely.

These pickled jalapeño peppers are hot. I compared them to store-bought ones and they are definitely hotter. Perhaps it is because of the freshness or my peppers are a hotter variety. The flavor of the herbs comes through first. Then the jalapeño flavor and heat kicks in big time. Garlic is an accent in the background. I doubt I will go back to store-bought ones. I’d rather buy the peppers and make them myself. And if you want to know about canning them, well, you have to ask someone else. I haven’t the slightest clue. These refrigerator ones should last several months.

Refrigerator Pickled Jalapenos with Herbs | Magnolia DaysHow do you preserve your summer harvest? Until now, my only method was freezing. Now I’ve branched on to pickling. Thanks to Sunday Supper contributors I have even more ways to tackle. Scroll down to find a list of how they are saving their bounty to enjoy for months or years to come. Special thanks Stacy of Food Lust People Love and Tara of Noshing With The Nolands for hosting this event.

Refrigerator Pickled Jalapeños with Herbs
Prep time
Cook time
Total time
Yield: Makes 2 pints
  • 2 tablespoons chopped fresh herbs (such as rosemary and thyme)
  • 2 garlic cloves, chopped
  • 20 mixed or black peppercorns
  • 20 to 25 medium to large jalapeño peppers
  • 1½ cups white vinegar
  • 1½ cups water
  • 3 tablespoons kosher or pickling salt (not table salt)
  1. Place 1 tablespoon of herbs, 1 chopped garlic clove, and 10 peppercorns in the bottom of two 1-pint mason jars.
  2. Use vinyl or latex gloves when chopping and handling the jalapeños to protect your hands from the capsaicin in the peppers (will cause burning
  3. sensation).
  4. Cut jalapeño peppers into ¼- to ⅓-inch slices. Discard tops and stems of the peppers.
  5. Add jalapeño slices to the jars, pressing down to pack them tightly.
  6. Bring the vinegar, water, and salt to a boil in a saucepan. Cook until salt is dissolved.
  7. Carefully pour the hot liquid into the jars to cover the peppers.
  8. Cool to room temperature. Put the top lid and ring on the jars. Chill. Allow to marinate for 3 days before using.
Time stated is hands-on and does not include marinating for 3 days prior to using.

Are you ready to save the flavors of summer? Check out these recipes and how-tos for preserving the season’s bounty to enjoy throughout the year:

Learn how to …

Sip sunny cocktails and smoothies

Scoop up special salsas and sauces

Jump into jellies, jams and preserves

Pucker up for pickles

Slurp and spoon soup and a side dish

Dive into divine desserts

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  1. says

    I love how you packed in the jalapeños so that the little circles show, Renee. They are soooo pretty. Occasionally we get fresh jalapeños here so I am pinning this to try.

    • says

      I’m amazed I got one jalapeno to be almost dead center of the circle pattern on the jar. I didn’t even notice until I was taking photos.

  2. says

    I’m not sure my palate could handle the heat of these, but they sure do look pretty in the jars. It’s been an odd summer in Illinois too so I understand your confusion about the plants this year. Our veggie and herb gardens have seen better years, that’s for sure.

  3. says

    I’ve got a bag of them in the fridge right now and will slice them up this afternoon and try the pickled thing with them. Our plants did well this year.

  4. says

    When I show hubs this we will be making them for sure!! He loves pickled jalapenos!! We will have to add this to our canning weekend!! Thanks for a great recipe!!

  5. says

    My aunt absolutely loves pickles jalapenos so I will be sure to pass this recipe on to her.

    Yes, the crazy weather has caused issues with produce. Here the tomatoes are just starting to be okay. I hope they get better quickly – before it snows again!

  6. says

    Sooo wonderful Renee that you can simply step outside and pluck basil or tarragon…Weather I imagine is always a consideration…But I never give a second thought to whether your recipes are delicious =) You always make them look and sound fantabulous!

  7. says

    this is totally going on the list of things to make for my husband!! : ) thanks for the inspiration! I bet these would be great on tacos or burgers too!

  8. says

    OOhhhh I love me some pickled jalapenos!! I can’t seem to get peppers to grow well here in Western Washington. I think it is just too damp and cool. A friend of mine has a huge greenhouse and does well though.


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