Cinnamon Free Gluten Free Pickled Jalapeños
Bright, briny, and packing a satisfying kick, these pickled jalapeños are the kind of condiment that quietly upgrades everything they touch — tacos, grain bowls, sandwiches, eggs, you name it. Store-bought pickled peppers can be a minefield of hidden spice blends and preservatives, so making your own means you know exactly what's going in the jar. The brine here is beautifully straightforward: white vinegar, water, sugar, and kosher salt come together in minutes, with smashed garlic and black peppercorns adding depth without any warming spices that could sneak in unwanted flavor. That matters a lot when you're avoiding cinnamon, since commercial pickling spice blends almost always include it. The whole process is remarkably quick — a short simmer, a pour, and a rest in the fridge is all it takes. After just 30 minutes the jalapeños are crisp and lightly tangy, but if you can wait overnight, the flavor really blooms. One batch and you'll wonder why you ever bought the jarred version.
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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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