Nitrate & Nitrite Free Pickled Jalapeños
These tangy, garlicky pickled jalapeños are the kind of condiment that quietly becomes the most-reached-for jar in your fridge. The brine is a simple mix of white distilled vinegar, water, sugar, and kosher salt — no curing agents, no preservatives, nothing you can't pronounce. That matters a lot when store-bought pickled peppers so often sneak in additives that people following a nitrate- and nitrite-free lifestyle are trying to avoid. Smashed garlic and whole black peppercorns bring real depth to the brine, and a pinch of dried oregano adds a subtle herby note if you're feeling it. The whole process comes together in one small saucepan and a mason jar, with barely any hands-on time. After just 30 minutes in the fridge they're ready to pile onto tacos, grain bowls, eggs, or anything else that could use a bright, spicy kick — and the flavor only gets better as they sit.
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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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