Emulsifier 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. Store-bought pickled peppers often sneak in stabilizers and emulsifiers you'd never expect in something so simple, so making your own is genuinely the smarter move. The brine here is nothing but vinegar, water, sugar, salt, garlic, and peppercorns — clean, straightforward ingredients with zero additives holding them together. A quick simmer dissolves the sugar and salt, and the hot brine does all the real work once it hits the jar. You get crisp, vibrant rounds that are lightly pickled after just 30 minutes in the fridge, or deeply tangy and complex if you let them sit overnight. The whole process is low-effort and endlessly repeatable, so you can keep a jar stocked at all times without ever having to squint at a label again.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!