Eosinophilic Esophagitis Friendly Gluten Free Pickled Jalapeños
Tangy, garlicky, and just the right amount of fiery, these pickled jalapeños are the kind of condiment that makes everything taste more exciting. Managing eosinophilic esophagitis often means scrutinizing every label on store-bought condiments for hidden gluten, wheat-based additives, or trigger ingredients — this recipe sidesteps all of that with a short, clean list you can verify yourself. The brine is built from distilled white vinegar, water, sugar, and kosher salt, so there's nothing mysterious going on in the jar. Fresh jalapeños, smashed garlic, and black peppercorns do all the heavy lifting on flavor, and the whole thing comes together in one small saucepan. A quick 30-minute rest in the fridge gives you crisp, lightly pickled rounds, while an overnight chill deepens the tang considerably — your call depending on how patient you're feeling. Pile them onto tacos, grain bowls, or eggs for a bright, spicy kick that you made entirely on your own terms.
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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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