Beef Free Pickled Jalapeños
These tangy, garlicky pickled jalapeños are the kind of condiment that quietly becomes the most-reached-for jar in your fridge. The brine is a simple mix of white vinegar, water, sugar, and salt, cooked just long enough to dissolve everything before it gets poured over tightly packed pepper slices and smashed garlic. Smashed peppercorns and optional dried oregano round out the flavor, giving each bite a little herby, aromatic depth. Naturally free from any animal products, this recipe is as clean and straightforward as it gets — no hidden ingredients to second-guess, just pantry staples doing their job beautifully. After just 30 minutes in the fridge they're lightly pickled and ready to go, though a few hours transforms them into something even more complex and craveable. Pile them onto tacos, grain bowls, eggs, sandwiches, or anything else that could use a bright, spicy kick.
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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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