BHA & BHT Free Gluten Free Pickled Jalapeños
Bright, garlicky, and just the right amount of fiery, these homemade pickled jalapeños are the kind of condiment that makes everything taste better — tacos, grain bowls, eggs, sandwiches, you name it. Store-bought pickled peppers often contain preservatives like BHA and BHT to extend shelf life, so making your own from scratch is the cleanest, most straightforward way to skip those additives entirely. Every ingredient here is simple and whole: fresh jalapeños, distilled white vinegar, garlic, peppercorns, and a quick brine of sugar and salt. The process is genuinely easy — a few minutes on the stovetop to dissolve the brine, then pour and wait. You get crisp, tangy rounds after just 30 minutes in the fridge, or a deeper, more complex pickle if you let them sit overnight. The smashed garlic and black peppercorns add a subtle savory backbone that elevates these well beyond anything in a jar at the grocery store. Once you see how effortless this is, keeping a batch on hand at all times just becomes part of the routine.
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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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