Rice 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 there's no guesswork and no mystery additives hiding in the jar. Smashed garlic and whole black peppercorns bring a little depth, while optional dried oregano nudges the flavor in a slightly herby, almost Mexican-inspired direction. Store-bought pickled peppers can be surprisingly hit-or-miss when it comes to clean ingredient lists, but making your own takes about five minutes of active effort and a single saucepan. After just 30 minutes in the fridge they're lightly pickled and still satisfyingly crisp, though leaving them overnight rewards you with a fuller, more developed tang. Keep a jar on hand and you'll find yourself reaching for it constantly.
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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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