Pork 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 mix of white distilled vinegar, water, sugar, and salt, brought together in minutes on the stovetop before being poured over tightly packed pepper rounds with smashed garlic and whole black peppercorns. A pinch of dried oregano is optional but adds a subtle herbal note that takes the flavor somewhere really special. Store-bought pickled peppers can sometimes hide unexpected additives, so making your own means you know exactly what's going in the jar — and every single ingredient here is clean and straightforward. The quick 30-minute refrigerator pickle gives you a bright, lightly tangy result right away, while a few hours in the brine deepens everything into something genuinely craveable. Pile them onto tacos, sandwiches, grain bowls, or eggs — honestly, they make almost anything taste 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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