BHA & BHT Free Pickled Jalapeños
Store-bought pickled jalapeños often contain preservatives like BHA and BHT to extend shelf life, but this homemade version skips all of that without sacrificing a single bit of flavor. The brine is nothing more than white distilled vinegar, water, sugar, and kosher salt — clean, simple pantry staples that do all the heavy lifting. Smashed garlic and whole black peppercorns add depth, and a pinch of dried oregano brings a subtle herbal note if you're feeling it. The hot brine method means the jalapeños soften just enough to lose their raw edge while holding onto that satisfying bite and bright heat. These are genuinely addictive layered onto tacos, nachos, grain bowls, or anything that needs a little kick. Once you realize how easy it is to make your own, reaching for a jar with a long, unreadable ingredient list will feel completely unnecessary.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!