Hazelnut Free Pickled Jalapeños
Tangy, garlicky, and just the right amount of fiery, these pickled jalapeños are the kind of condiment that quietly upgrades everything they touch — tacos, sandwiches, grain bowls, scrambled eggs, you name it. The brine is a simple mix of white distilled vinegar, water, sugar, and salt, so you know exactly what's going in the jar and there's no guesswork about hidden additives or shared-facility concerns that can come with store-bought versions. Smashed garlic and whole black peppercorns add depth, while a pinch of dried oregano brings a subtle herbal note if you're feeling it. The whole process comes together in under ten minutes of active work — just dissolve, pour, and wait. After 30 minutes in the fridge they're already lightly pickled and snappy; leave them overnight and the flavor deepens into something seriously craveable. Keep a jar in the fridge and you'll find yourself reaching for it constantly.
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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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