Peanut Free Pickled Jalapeños
These tangy, garlicky pickled jalapeños are the kind of condiment that quietly transforms everything they touch — tacos, grain bowls, sandwiches, eggs, you name it. The brine is a simple combination of white distilled vinegar, water, sugar, and salt, cooked just long enough to dissolve everything into a clean, balanced liquid that lets the jalapeños shine. Smashed garlic and whole black peppercorns add depth, and a pinch of dried oregano brings a subtle herbal note if you're feeling it. Store-bought pickled peppers can be a gamble when you're scanning labels for shared-facility warnings, so making your own at home means you know exactly what went into the jar. The whole process comes together in one small saucepan and a mason jar, with almost no active effort involved. After just 30 minutes in the fridge they're ready to eat, though a few hours in the brine takes the flavor somewhere even better. Keep a jar on hand 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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