Red Meat Allergy Friendly Pickled Jalapeños
Tangy, garlicky, and just the right amount of fiery, these 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 — no meat-based stocks, broths, or hidden animal proteins anywhere in sight, which makes this an effortless fit for anyone navigating a red meat allergy. 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. The process is refreshingly straightforward: pack the jar, pour over the hot brine, and let the fridge do the rest of the work. After just 30 minutes you've got a lightly pickled topping ready to go, though a few hours in the brine takes the flavor somewhere even better. Pile them onto tacos, grain bowls, eggs, or sandwiches — honestly, it's hard to think of a savory dish they wouldn't improve.
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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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