Sesame Free Gluten Free Pickled Jalapeños
Tangy, garlicky, and just the right amount of fiery, these quick pickled jalapeños are the kind of condiment that makes everything taste better — tacos, grain bowls, eggs, sandwiches, you name it. The brine comes together in minutes on the stovetop with vinegar, water, sugar, and salt, and the whole process is refreshingly straightforward. Store-bought pickled peppers can be a minefield of additives and shared-facility warnings, so making your own at home means you know exactly what's going in the jar. Smashed garlic and whole black peppercorns add a subtle depth to the brine, while the optional dried oregano gives it a slightly herby, almost Mexican-inspired edge. The jalapeños are ready to eat after just 30 minutes in the fridge — still crisp and lightly pickled — but if you can wait overnight, the flavor gets noticeably more complex and tangy. One batch fills a pint jar and keeps in the refrigerator, ready to punch up whatever you're cooking all week long.
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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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