Beef Free Gluten Free Pickled Jalapeños
These tangy, garlicky pickled jalapeños are the kind of condiment that quietly becomes the most-reached-for jar in your fridge. The brine is a simple blend of distilled white vinegar, water, sugar, and kosher salt, so every ingredient is completely transparent — no hidden additives or mystery sauces to second-guess. Smashed garlic and whole black peppercorns bring a savory depth to each slice, while a pinch of dried oregano adds a subtle herbal note if you're feeling it. The process is straightforward: pack the jar, pour over the hot brine, and let the refrigerator do the rest of the work. Even after just 30 minutes of chilling, the rounds are lightly pickled and still satisfyingly crisp, though an overnight rest rewards you with a fuller, more developed tang. Pile them onto tacos, nachos, grain bowls, or eggs — honestly, anything that needs a bright, spicy kick.
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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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