Cinnamon 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, which means every ingredient is completely transparent — no spice blends, no mystery seasonings, no hidden warm spices lurking in a store-bought shortcut. For anyone navigating a sensitivity to cinnamon, that kind of label clarity is genuinely hard to find in commercial pickled peppers, where pickling spice mixes almost always sneak it in. Here, you control exactly what goes into the jar: jalapeño rounds, smashed garlic, black peppercorns, and a clean hot brine. The optional dried oregano adds a subtle herby note without complicating the ingredient list. After just 30 minutes in the fridge they're bright and lightly pickled, and a few hours in they develop a deeper, more complex heat that's absolutely addictive on tacos, sandwiches, grain bowls, or eggs.
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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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