Nutmeg Free Pickled Jalapeños
These bright, tangy pickled jalapeños are the kind of condiment that quietly transforms everything they touch — tacos, sandwiches, grain bowls, scrambled eggs, you name it. The brine is a simple ratio of white distilled vinegar, water, sugar, and kosher salt, cooked just long enough to dissolve everything before it gets poured over the peppers. Smashed garlic and whole black peppercorns add a savory backbone, and a pinch of dried oregano brings a subtle herbal note if you're feeling it. Warm spice blends that typically sneak into store-bought pickled peppers — think pre-mixed pickling spices — are nowhere near this recipe, making it a clean, straightforward choice for anyone avoiding certain spices. The whole process takes almost no effort, and the jar is ready to eat in as little as 30 minutes, though the flavor deepens beautifully if you can wait a few hours. Keep a jar in the fridge 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)
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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