Macadamia 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, grain bowls, sandwiches, eggs, you name it. The brine comes together in minutes with pantry staples like white distilled vinegar, sugar, and kosher salt, and the smashed garlic cloves add a savory depth that store-bought versions rarely deliver. A handful of whole black peppercorns and optional dried oregano round out the flavor in a way that feels almost too good for something this simple. You pack everything into a mason jar, pour over the hot brine, and the hardest part is waiting the 30 minutes before you dig in. The ingredient list is completely straightforward — no hidden additives, no mystery oils, just clean, real food you can feel good about. They keep getting better as they sit in the fridge, so making a batch ahead of time is always a smart move.
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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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