Artificial Flavors Free Pickled Jalapeños
Store-bought pickled jalapeños often come loaded with preservatives, stabilizers, and mystery additives that have no business being in a jar of peppers and vinegar. This homemade version keeps things refreshingly honest — just fresh jalapeños, white distilled vinegar, water, sugar, salt, garlic, and peppercorns, with a little dried oregano if you're feeling it. The brine comes together in minutes on the stovetop, and once it's poured over those tightly packed pepper rounds, the magic starts happening almost immediately. After just 30 minutes in the fridge you've got bright, tangy, lightly spicy slices ready to pile onto tacos, sandwiches, grain bowls, or anything else that needs a kick. The longer they sit, the deeper and more complex the flavor gets, so making a batch the night before is never a bad idea. Every single ingredient is something you can read and recognize, which is exactly the point.
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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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