Paraben 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 blend of white distilled vinegar, water, sugar, and kosher salt, cooked down just long enough to dissolve everything into a clean, punchy liquid. Smashed garlic and whole black peppercorns add depth, while a pinch of dried oregano gives the finished product a subtle herby backbone if you choose to use it. Making your own means you know exactly what went into the jar — no preservatives, no additives, just real, recognizable ingredients. Store-bought pickled peppers often contain a long list of stabilizers and preserving agents, so having a homemade version on hand is genuinely satisfying. Pile them onto tacos, burgers, grain bowls, or eggs — honestly, they make almost everything better.
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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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