Xanthan Gum Free Gluten Free Pickled Jalapeños
Tangy, garlicky, and just the right amount of fiery, these pickled jalapeños are the kind of condiment that makes everything taste better — tacos, grain bowls, sandwiches, eggs, you name it. Store-bought pickled peppers can be a minefield of additives and thickeners you never asked for, but this brine is refreshingly straightforward: vinegar, water, sugar, salt, garlic, and peppercorns. No stabilizers, no fillers, nothing that doesn't belong. The hot brine method means the jalapeños stay beautifully crisp while still soaking up all that punchy, aromatic flavor. A quick 30-minute rest in the fridge gives you lightly pickled rounds ready to go, but if you can hold out overnight, the tang deepens into something genuinely addictive. One mason jar and a small saucepan are all the equipment you need, making this one of the easiest homemade condiments you'll ever put together.
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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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