Eosinophilic Esophagitis Friendly Pickled Jalapeños
Tangy, bright, and just the right amount of fiery, these quick-pickled jalapeños are the kind of condiment that makes everything taste more alive. Managing eosinophilic esophagitis often means scrutinizing every label on store-bought condiments for hidden triggers — preservatives, artificial dyes, and mystery additives that have no business being in a simple pickle. This recipe keeps things refreshingly clean: jalapeños, vinegar, water, sugar, salt, garlic, peppercorns, and optional dried oregano — nothing more. The brine comes together in minutes on the stovetop, and the whole batch is ready to eat after just a short rest in the fridge. Pile them onto tacos, grain bowls, or eggs whenever you want a punchy hit of flavor without second-guessing what's in the jar. Making your own also means you control every single ingredient, which is genuinely priceless when your list of safe foods is carefully curated.
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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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