Cashew Free Gluten Free Pickled Jalapeños
These fiery little rounds pack a serious punch, and once you make them at home, the jarred store-bought version will feel like a distant memory. A simple brine of white vinegar, water, sugar, and kosher salt comes together in minutes, and the smashed garlic and black peppercorns add a savory depth that elevates every bite. The whole process is naturally free of grains, starches, and tree nuts — just clean, straightforward pantry staples doing exactly what they're supposed to do. After just 30 minutes in the fridge the jalapeños are already lightly pickled and satisfyingly crisp, but leave them overnight and the tang really blooms. Pile them onto tacos, stir them into grain bowls, layer them on sandwiches, or eat them straight from the jar — no judgment here. Having a batch on hand means you're always one spoonful away from turning a simple meal into something genuinely exciting.
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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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