Walnut Free Gluten Free Pickled Jalapeños
These fiery little rounds pack a serious punch, and once you make them at home, the store-bought jars start to feel pretty unnecessary. Fresh jalapeños get layered with smashed garlic and black peppercorns before a hot brine of white vinegar, water, sugar, and kosher salt gets poured right over the top — it's simple, fast, and deeply satisfying. The whole process comes together in a single saucepan and one mason jar, no special equipment required. Every ingredient here is naturally free of tree nuts, so there's zero guesswork or label-reading anxiety involved. After just 30 minutes in the fridge they're already crisp and tangy, but leave them overnight and the flavor really opens up into something bold and complex. Pile them onto tacos, grain bowls, eggs, or anything that needs a bright, spicy kick.
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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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