Carrageenan Free Pickled Jalapeños
These tangy, garlicky pickled jalapeños are the kind of condiment that makes everything better — tacos, grain bowls, scrambled eggs, you name it. The brine is a simple mix of white distilled vinegar, water, sugar, and salt, cooked just long enough to dissolve everything into a clean, punchy liquid. Smashed garlic and whole black peppercorns add depth, and a pinch of dried oregano brings a subtle herby note if you're feeling it. Store-bought pickled peppers often sneak in stabilizers and thickeners that can be hard to track down on a label, so making your own puts you fully in control of every single ingredient. The process is genuinely easy — no canning experience required, no special equipment beyond a mason jar and a small saucepan. After just 30 minutes in the fridge they're ready to eat, though a few hours transforms them into something even more deeply flavored and satisfying. Once you have a jar of these in the door of your refrigerator, you'll wonder how you ever lived without them.
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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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