Chestnut Free Pickled Jalapeños
Tangy, garlicky, and just the right amount of fiery, these pickled jalapeños are the kind of condiment that quietly upgrades everything they touch — tacos, grain bowls, sandwiches, scrambled eggs, you name it. The brine comes together in minutes on the stovetop with vinegar, water, sugar, and salt, and the whole batch is ready to eat in as little as half an hour. Smashed garlic and whole black peppercorns add depth, while a pinch of dried oregano gives the finished jar a subtle herby backbone that store-bought versions rarely bother with. For anyone navigating tree nut concerns, this recipe is refreshingly straightforward — every ingredient is a pantry staple with no hidden surprises to decode on a label. The longer the jalapeños sit in the brine, the more complex and mellow the heat becomes, so it's worth making a jar the night before if you can wait. 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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