Alpha Gal Friendly Gluten Free Pickled Jalapeños
These bright, briny jalapeños are the kind of condiment that quietly makes everything better — tacos, grain bowls, scrambled eggs, you name it. The brine is a simple mix of distilled white vinegar, water, sugar, and kosher salt, so every ingredient is completely plant-based and free of any mammalian products that can be tricky to avoid. Garlic and black peppercorns add a savory backbone, while a pinch of dried oregano brings a subtle herbal note that rounds out the heat. Store-bought pickled peppers often come with vague ingredient lists or additives that make label-reading a chore, but making your own takes the guesswork entirely off the table. The process is genuinely easy — a quick brine on the stove, a pour-over into a mason jar, and the fridge does the rest. You can snack on them after just 30 minutes if you like a lighter pickle, or let them sit overnight for a deeper, tangier bite. Once you have a jar of these in the fridge, you'll find yourself reaching for them constantly.
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Learn more →Ingredients
8 servings
- 6 oz fresh jalapeños (about 4–5 medium), sliced into ¼-inch rounds
- ¾ cup distilled white vinegar
- ¾ cup water
- 1 tbsp granulated sugar
- 1 tsp kosher salt
- 2 cloves garlic, peeled and smashed
- ½ tsp whole black peppercorns
- ½ tsp dried oregano (optional)
Instructions
- 1
Pack the jalapeño slices, smashed garlic cloves, and black peppercorns into a clean 1-pint mason jar, pressing them down so they sit below the jar's shoulder.
- 2
Combine the vinegar, water, sugar, and kosher salt in a small saucepan over medium heat, stirring until the sugar and salt are fully dissolved, about 2–3 minutes. Remove from heat.
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