Gluten Free Pickled Jalapeños
Tangy, fiery, and endlessly versatile, these pickled jalapeños are the kind of condiment that quietly upgrades everything they touch — tacos, grain bowls, scrambled eggs, you name it. Every single ingredient here is naturally free of gluten, so there's no need to scrutinize labels or worry about hidden additives sneaking into your brine. The process is refreshingly simple: a quick stovetop brine of distilled white vinegar, water, sugar, and kosher salt gets poured over sliced jalapeños packed with smashed garlic and whole black peppercorns. A half teaspoon of dried oregano is optional but adds a subtle herby depth that takes the flavor somewhere really special. After just 30 minutes in the fridge they're crisp and lightly pickled, though leaving them overnight rewards you with a deeper, more developed tang. This recipe makes enough to fill a pint jar and serve eight, and it keeps beautifully in the refrigerator for whenever the craving strikes. Once you have a jar of these on hand, you'll wonder how you ever ate without them.
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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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