Lupin Free Pickled Jalapeños

Total time45 min

Prep time10 min

Cook time5 min

4.5

(8)

Tangy, garlicky, and just the right amount of fiery, these pickled jalapeños are the kind of condiment that quietly elevates everything they touch — tacos, grain bowls, sandwiches, eggs, you name it. The brine is a simple mix of white distilled vinegar, water, sugar, and salt, cooked just long enough to dissolve everything before it gets poured over the pepper slices. Smashed garlic and whole black peppercorns add depth, and a pinch of dried oregano brings a subtle herbal note if you're feeling it. Every single ingredient here is straightforward and naturally free from lupin — no flour blends, no legume-based fillers, nothing to second-guess on the label. Store-bought pickled peppers can be a surprisingly murky category when it comes to additives and processing aids, so making your own puts you fully in control. The whole process takes minimal effort and the results are ready to enjoy in as little as 30 minutes, though a few hours in the fridge makes them genuinely spectacular. Keep a jar in the refrigerator and you'll find yourself reaching for it constantly.

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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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