Pistachio Free Gluten Free Pickled Jalapeños
Tangy, garlicky, and just the right amount of fiery, these homemade pickled jalapeños are the kind of condiment that makes everything taste better. A simple brine of distilled white vinegar, water, sugar, and kosher salt comes together in minutes on the stovetop, and smashed garlic cloves plus whole black peppercorns add a savory depth that store-bought versions rarely deliver. The whole process is refreshingly straightforward — pack the jar, pour the brine, and let the fridge do the rest. Store-bought pickled peppers can be a minefield of unexpected additives and shared-facility concerns, but making your own means you know exactly what's going in the jar. These are ready to eat after just 30 minutes of chilling, though leaving them overnight rewards you with a deeper, more developed tang and beautifully vibrant color. Pile them onto tacos, burgers, grain bowls, or scrambled eggs — honestly, the list of things they improve is almost endless.
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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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