Pistachio Free Pickled Jalapeños
Tangy, garlicky, and just the right amount of fiery, these pickled jalapeños are the kind of condiment that quietly elevates everything they touch — tacos, sandwiches, grain bowls, scrambled eggs, you name it. The brine is a simple mix of white distilled vinegar, water, sugar, and salt, cooked just long enough to dissolve everything before it gets poured over the pepper slices. Smashed garlic and whole black peppercorns bring a little extra depth, and a pinch of dried oregano adds a subtle herbal note if you're feeling it. Store-bought pickled peppers often come with ingredient lists longer than they need to be, so making your own means you know exactly what's in the jar. The whole process is genuinely low-effort — a quick brine, a mason jar, and about 30 minutes in the fridge before they're ready to eat. After a few hours the flavor deepens into something really special, so if you can wait, it's worth it.
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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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