Pickled Jalapeno Peppers

Unopened jars keep indefinitely in a cool, dark pantry. Once opened, store in the refrigerator. The brine preserves them for months or longer; they'll gradually soften but remain safe to eat.

Slice or dice pickled jalapenos straight from the jar—no prep needed.

Reserve the pickling brine for salad dressings, marinades, or to spike beans and rice.

If you find them too vinegary, rinse briefly under cold water before using.

Blend or mince them into cream cheese, sour cream, or mayo for quick dips.

Nachos and cheese dips

Tacos and burritos

Cornbread and chili

Burgers and sandwiches

Beans and rice

Pizza toppings

Cream cheese and dips

Assuming all pickled jalapenos have the same heat level—brands vary; start with a small amount if new to a brand.

Forgetting to use the brine; it's flavorful and shouldn't be discarded.

Storing opened jars at room temperature; they belong in the fridge once opened.