Gelatin Free Gluten Free Pickled Jalapeños
These bright, tangy pickled jalapeños are the kind of condiment that makes everything better — tacos, grain bowls, sandwiches, scrambled eggs, you name it. The brine is a simple mix of distilled white vinegar, water, sugar, and kosher salt, so every ingredient is completely transparent and easy to verify. Many store-bought pickled peppers sneak in additives or stabilizers that can be hard to track down, but making your own at home puts you fully in control of what goes into the jar. Smashed garlic and whole black peppercorns add a subtle depth to the brine, and a pinch of dried oregano takes it somewhere almost Mediterranean if you're feeling it. The hot brine method means you don't need any canning equipment or special techniques — just a mason jar, a small saucepan, and about 30 minutes of patience before they're ready to eat. Letting them sit overnight deepens the tang and mellows the heat just enough to keep things interesting without overwhelming your dish.
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!