Pescatarian 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 balance of white vinegar, water, sugar, and salt, and it comes together in just a few minutes on the stovetop before getting poured over crisp jalapeño rounds packed with smashed garlic and whole black peppercorns. A pinch of dried oregano adds a subtle herbal note that takes the flavor somewhere a little more interesting than your average store-bought version. After just 30 minutes in the fridge they're bright and lightly pickled, but if you can wait a few hours the depth of flavor really opens up. Pile them onto tacos, grain bowls, eggs, or anything that needs a hit of heat and acid — the possibilities are genuinely endless. Since everything going into the jar is straightforwardly plant-based and fish-free, this is a completely stress-free recipe with no ingredient-swapping required.
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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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