Citric Acid Free Pickled Jalapeños
Most store-bought pickled jalapeños sneak in citric acid as a preservative or color stabilizer, which makes finding a safe jar genuinely frustrating. This homemade version skips it entirely, relying on white distilled vinegar, water, sugar, and salt to create a bright, punchy brine that does all the work on its own. The result is a jar of tender, tangy jalapeño rounds with a gentle heat and a garlicky depth that store-bought versions rarely match. Smashed garlic cloves and whole black peppercorns add layers of flavor, and a pinch of dried oregano brings a subtle herby note if you're feeling it. The brine comes together in just a few minutes on the stovetop, and after a short rest in the fridge, you've got a condiment that belongs on tacos, sandwiches, grain bowls, and honestly just about everything else. Keeping a jar of these in the refrigerator means you're never more than a few minutes away from a seriously satisfying topping you can trust.
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!