Almond Free Pickled Jalapeños
Tangy, garlicky, and just the right amount of spicy, these pickled jalapeños are the kind of condiment that quietly upgrades everything they touch — tacos, grain bowls, sandwiches, scrambled eggs, you name it. The brine comes together in minutes on the stovetop with vinegar, water, sugar, and salt, then gets poured hot over the jalapeño rounds so they start absorbing all that flavor right away. Smashed garlic and whole black peppercorns add depth, and a pinch of dried oregano gives the whole jar a subtle herby backbone if you're feeling it. Store-bought pickled peppers can be hit or miss with additives and preservatives, so making your own means you know exactly what's in the jar. The whole process is straightforward enough for a weeknight, and you'll have a lightly pickled batch ready in as little as 30 minutes — though leaving them overnight takes things to a whole new level. Keep a jar in the fridge and you'll find yourself reaching for it constantly.
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Learn more →Ingredients
8 servings
- 6 medium jalapeños, sliced into ¼-inch rounds
- ¾ cup white distilled vinegar
- ¾ cup water
- 1 tbsp granulated sugar
- 1 tsp kosher salt
- 2 cloves garlic, smashed and peeled
- ½ tsp whole black peppercorns
- ½ tsp dried oregano (optional)
Instructions
- 1
Pack the jalapeño slices, smashed garlic cloves, and 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 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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