Chicken Free Pickled Jalapeños
Tangy, garlicky, and just the right amount of fiery, these pickled jalapeños are the kind of condiment that quietly becomes the most-reached-for jar in your fridge. A simple brine of white distilled vinegar, water, sugar, and salt gets poured hot over fresh jalapeño rounds, garlic, and peppercorns — and the result is bright, punchy, and deeply satisfying. The optional dried oregano adds a subtle herbal note that takes the whole thing up a notch. Naturally free from any poultry or meat products, this is a purely plant-based pickle that fits effortlessly into a wide range of diets without any substitutions needed. They're ready to eat in as little as 30 minutes, though a few hours in the fridge deepens the flavor considerably. Pile them onto tacos, grain bowls, sandwiches, eggs, or anything else that needs a little heat and acidity. Once you've made a batch at home, the store-bought version is going to feel like a serious downgrade.
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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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