Wheat Free 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 distilled white vinegar, water, sugar, and kosher salt — every single ingredient is naturally free of wheat and grain-based additives, so there's no label-reading stress here. Store-bought pickled peppers can be a surprisingly sneaky source of hidden additives, but making your own means you know exactly what went into the jar. Smashed garlic and whole black peppercorns give the brine real depth, while the optional dried oregano adds a subtle herby note that takes the whole thing up a notch. The process is almost effortless — a quick stovetop brine, a pour, and a little patience while they cool. After just 30 minutes in the fridge they're crisp and lightly tangy, but leave them overnight and the flavor really blooms. Pile them onto tacos, burgers, grain bowls, or eggs and you'll wonder how you ever lived without a homemade batch on standby.
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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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