Barley Free Pickled Jalapeños
Pickled jalapeños are one of those condiments that quietly elevate everything they touch — tacos, grain bowls, sandwiches, scrambled eggs, you name it. The brine here is a simple mix of white distilled vinegar, water, sugar, and salt, which means every single ingredient is straightforward and easy to verify. For anyone navigating a barley sensitivity, store-bought pickled peppers can be a surprisingly tricky category, since some commercial brines and flavoring blends sneak in malt vinegar or other grain-derived additives. Making them at home with white distilled vinegar completely sidesteps that concern. Smashed garlic and whole black peppercorns add depth, and a pinch of dried oregano gives the brine a subtle herby warmth if you want it. The jalapeños are lightly pickled after just 30 minutes in the fridge, but if you can wait a few hours, the flavor gets noticeably more complex and satisfying. 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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