Brazil Nut Free Gluten Free Pickled Jalapeños
Tangy, garlicky, and just the right amount of fiery, these pickled jalapeños are the kind of condiment that quietly upgrades everything they touch — tacos, grain bowls, scrambled eggs, you name it. The brine comes together in minutes with vinegar, water, sugar, and kosher salt, and the smashed garlic cloves and black peppercorns add a depth that store-bought versions rarely deliver. Because the ingredient list is so clean and straightforward, there's no need to squint at labels or worry about hidden additives sneaking in from processed condiments. The jalapeños stay beautifully crisp after just 30 minutes in the fridge, though leaving them overnight rewards you with a deeper, more complex tang. A single mason jar is all the equipment you need, and the whole process is genuinely low-effort from start to finish. Keep a jar in the back of your fridge and you'll find yourself reaching for it 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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