Seed Oil 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. Store-bought pickled peppers often sneak in preservatives or are processed on shared lines with ingredients you'd rather avoid, so making your own at home puts you fully in control. The brine here is beautifully simple: white vinegar, water, sugar, salt, and a couple of smashed garlic cloves that mellow and sweeten as they steep. Every single ingredient is naturally free of refined seed oils, so there's nothing to scrutinize or swap out. The whole process comes together in one small saucepan, and the jalapeños are ready to eat in as little as 30 minutes — though an overnight rest in the fridge deepens the tang considerably. 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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