How Long Can Jarred Peppers Last in the Fridge?

Roasted red peppers, pepperoncini, banana pepper rings, jalapeño slices, peppadews… my fridge seems to be bursting with jars. If you're anything like me, and can't resist the tangy heat of pickled jalapeños, or love tossing pepperoncini into the Crockpot for a Mississippi pot roast, or crave chopping up roasted red peppers for a savory dish, then you probably have your own collection too.

So how long can we pepper enthusiasts actually savor these tangy treats? And do homemade jarred peppers have different shelf lives than store-bought ones? Keep reading for the answers to these burning questions and more.

Preserving Jarred Peppers

When it comes to jarred foods, the liquid inside is key (in more ways than one). As long as you keep the peppers fully submerged in their briny bath, they’ll last much longer. Like other jarred or canned goods, the packaging might include a date, but take that with a pinch of salt. Once the jar is opened, that date is less relevant—it's best to rely on the usual signs of spoilage and general guidelines to assess the freshness of your peppers.

Once opened, jarred roasted red peppers will typically stay fresh for 2-3 weeks in the fridge. Make sure the olive oil or liquid they’re packed in remains above the peppers for optimal preservation.

Unopened, pickled goods can last for years when stored in a cool, dark place like a pantry. After opening, they’ll maintain near-peak quality for about a year. As for homemade pickled items, their shelf life can range from 3-4 weeks to 2-6 months, depending on the recipe, method, and some say, the cook’s skill.

How to Tell If Jarred Peppers Have Gone Bad

To know when to discard your jarred peppers, you’ll need to inspect them closely. Look for classic signs of spoilage, like you would with olives or capers. The first red flag is mold, followed by a bulging lid or fizzy brine—while it might look interesting, it’s definitely not a good sign.

If the jar smells off or the contents appear dull, cloudy, or discolored after opening, it’s time to toss them. Sliced peppers, like jalapeños or banana peppers, often develop a slimy texture and lose their vibrant color when they start to spoil. That’s usually my first indication, as that texture suggests they’d be mushy if I took a bite (which, of course, I would never do!).

Non-pickled peppers don't last as long, but they're easier to spot when they've gone bad. Look for obvious signs of spoilage, such as mold, fuzz, or an unpleasant odor.

Stocking Up on Peppers

The key takeaway is to enjoy your peppers, whether homemade, store-bought, or a mix of both. Just keep in mind that peppers have higher moisture content and are more perishable than olives or capers. It's best to use them quickly and avoid overstocking them for long-term storage.