Quick Pickled Jalapeños | Gluten-Free, Dairy-Free

home grown jalapeño plant

Quick Pickled Jalapeños

When our jalapeño plant is producing well we like to quick pickle the peppers just to use in recipes like spicy chicken spaghetti or in a hummus or to eat with nachos.  

Most store bought versions of pickled jalapeños either contain yellow dye or distilled grain vinegar. Jeff’s Naturals is a good choice for free and clear pickled jalapeños.

It is really a pretty simple process to do this at home.  

You will need:

  • 3/4 cup water
  • 3/4 cup GF distilled white vinegar
  • 3 tbsp raw cane sugar
  • 1 tbsp kosher salt
  • 1 clove garlic, crushed
  • 1/2 tsp oregano
  • 2-3 large jalapeños, sliced into rings
  • 8 oz canning jar

Before prepping the jalapeños, wash, rinse and dry them. Slice the jalapeños into rings. If the jalapeños are strong enough to make you choke a little when slicing, soak in ice water for about 30 minutes to kill some of the heat. Drain and set aside.

To sterilize the canning jar, bring water to a boil and put the jar in the boiling water for a few minutes. Carefully remove and let cool.

In a 1-quart saucepan, combine the water, vinegar, sugar, salt, garlic and oregano. Bring to a boil over high heat. Stir in the jalapeño slices and remove from the heat. Let the mixture cool for about 10 minutes. Using sterile tongs, pack the pickled jalapeños into the sterilized canning jar. Pour the vinegar mixture over the jalapeño slices.

Seal the jar and refrigerate the quick pickled jalapeños for up to 1 month.  Enjoy!

Deana Larkin Evans

You get one life - do your best to ENJOY IT! So hi, I'm Deana. This food blog is all about cooking wholesome real food and developing gluten-free recipes for some of our favorite comfort foods. I had to start eating gluten-free in 2010, then cut dairy and casein (except for the occasional Parmesan) in 2014. We learned A2 casein (goat, sheep and buffalo milk) is easier to digest than the predominate A1 form in cow milk. So we brought back goat milk dairy into our recipes in 2016. Thank goodness, right! So I'm kind of a science nerd, too. In the '90s, I earned an undergrad degree in biochemistry from The University of Texas at Austin. Hook 'em! Then followed up with a PhD in biochemistry and a law degree from the University of Houston. I recently earned a certificate in genomics/sequence analysis from Johns Hopkins University, where I also took a very cool food microbiology course. Currently, I'm learning about the microbiome and gut health. And trying to come up with healthy recipes to feed those gut bugs! #feedthegutbugs

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5 Responses

  1. souffle_guy says:

    This looks awesome! Going to have to try it.

  2. dilip says:

    This is an interesting and healthy recipe. Thank you.

  1. March 4, 2015

    […] easy. You can adjust the heat by adding more or less of the jalapeños and pickling liquid. We pickle jalapeños at home (scroll down below the white bean dip recipe for the jalapeño pickling recipe). And remember that […]

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