Anti Inflammatory Pickled Jalapeños

Total time45 min

Prep time10 min

Cook time5 min

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Ingredients

8 servings

6 medium jalapeños, sliced into ¼-inch rounds
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¾ cup white distilled vinegar
¾ cup water
1 tbsp granulated sugar
Ingredient note
Added sugar is limited on an anti-inflammatory diet. This recipe contains about 1.6 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid white sugar, please tap it and change its rating to Red.
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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