Macadamia 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. The brine comes together in minutes on the stovetop with vinegar, water, sugar, and salt, then gets poured hot over the jalapeño rounds so they soak up all that flavor fast. Smashed garlic and whole black peppercorns add depth, while a pinch of dried oregano gives the whole jar a subtle herby backbone. Store-bought pickled peppers can be a minefield of unexpected additives, but this recipe keeps things clean and straightforward with ingredients you can actually read at a glance. There's no canning equipment or special technique required — just a mason jar, a quick brine, and a little patience in the fridge. Even after just 30 minutes they're crisp and bright, though leaving them overnight takes the tang to a whole new level. Once you have a jar of these in the fridge, you'll wonder how you ever cooked 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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