Latex Free Pickled Jalapeños
Tangy, garlicky, and just the right amount of fiery, these quick-pickled jalapeños are the kind of condiment that makes everything taste better — tacos, grain bowls, sandwiches, eggs, you name it. The brine is a simple mix of white distilled vinegar, water, sugar, and salt, which means you know exactly what's going into the jar and there are no mystery additives to second-guess. For anyone navigating latex sensitivities, that kind of ingredient transparency really matters, since store-bought pickled peppers can sometimes include stabilizers or preservatives that aren't always clearly labeled. Smashed garlic and whole black peppercorns add depth to the brine, and a pinch of dried oregano takes it somewhere almost Mediterranean if you're feeling it. The whole process comes together in under ten minutes of active work, and the jalapeños are ready to eat after just 30 minutes in the fridge — though a few hours in, the flavor gets noticeably richer and more complex. Keep a jar in the refrigerator 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)
Can be omitteddried oregano
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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