Gluten 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 combination of white distilled vinegar, water, sugar, and salt — all naturally free of gluten — so there's no need to scrutinize labels or worry about hidden additives the way you might with store-bought pickled peppers. Smashed garlic and whole black peppercorns add depth, while a pinch of dried oregano brings a subtle herby note that makes the whole jar feel a little more special. The process is straightforward: pack the jar, pour over the hot brine, and let the refrigerator do the rest of the work. After just 30 minutes you get a bright, lightly pickled bite, but if you can hold out a few hours the flavor really deepens into something craveable. Pile them onto tacos, grain bowls, eggs, or anything that needs a hit of heat and acid — they go with practically everything.
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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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