Wheat Free Pickled Jalapeños
Tangy, garlicky, and just the right amount of spicy, these pickled jalapeños are the kind of condiment that quietly upgrades everything they touch — tacos, grain bowls, sandwiches, scrambled eggs, you name it. The brine comes together in minutes with vinegar, water, sugar, and salt, and the smashed garlic cloves add a mellow savory depth that store-bought versions rarely deliver. Every ingredient here is naturally free of wheat and gluten, so there's no label-scanning or cross-contamination anxiety to worry about. The quick stovetop brine gets poured hot over the packed jar, which means you're only about 30 minutes away from a lightly pickled bite — though leaving them overnight takes the flavor somewhere truly special. Keep a jar in the fridge and you'll find yourself reaching for it constantly.
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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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