Vegetarian Gluten Free Pickled Jalapeños
These tangy, garlicky pickled jalapeños are the kind of condiment that quietly becomes the most-reached-for jar in your fridge. The brine is a simple mix of white vinegar, water, sugar, and kosher salt, brought together in minutes on the stovetop, and the smashed garlic and black peppercorns give every slice a little extra depth. Store-bought pickled peppers can be hit or miss — sometimes too soft, sometimes loaded with additives — but making your own means you control exactly what goes in. Everything here is naturally plant-based and free from any grain-derived ingredients, so there's no need to scrutinize labels or worry about hidden fillers. After just 30 minutes in the fridge they're already crisp and lightly tangy, though leaving them overnight takes the flavor to a whole new level. Pile them onto tacos, stir them into grain bowls, or just eat them straight from the jar — no judgment.
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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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