Mushroom 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. A simple brine of white distilled vinegar, water, sugar, and salt comes together in minutes on the stovetop, and the whole process is refreshingly straightforward — no complicated techniques, no mystery ingredients. Smashed garlic and whole black peppercorns add depth, while a pinch of dried oregano gives the brine a subtle herbal note that keeps things interesting. Store-bought pickled jalapeños can sometimes include additives or flavorings that are harder to vet, so making your own means you know exactly what's going in the jar. The jalapeños are lightly pickled and ready to eat in just 30 minutes, though letting them sit a few hours rewards you with a deeper, more complex flavor. Pile them onto tacos, nachos, grain bowls, or sandwiches — honestly, it's hard to find something they don't improve.
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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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