Seed Oil 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 — no mystery ingredients, no industrial shortcuts, and absolutely no seed oils hiding in the mix. Store-bought pickled peppers often sneak in canola or soybean oil as a preservative or texture aid, so making your own is the cleanest way to get that punchy, briny heat without compromise. Smashed garlic and whole black peppercorns add depth to every slice, and a pinch of dried oregano takes the flavor somewhere almost Mediterranean. The hot brine comes together in just a few minutes on the stove, and the jalapeños are ready to eat after a short rest in the fridge — though they get even better as the hours pass. Pile them onto tacos, burgers, grain bowls, or eggs, and you'll wonder why you ever bought the bottled version.
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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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