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Pickled Jalapeños
Amy

Pickled Jalapeños

These pickled jalapeños are a game-changer, adding a tangy, spicy kick to any dish in just 10 minutes. Their crisp texture and vibrant flavor elevate tacos, sandwiches, or even a simple bowl of rice.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 2 jars
Ingredients Method

Ingredients
  

  • 10 jalapeño peppers, thinly sliced
  • 2 whole garlic cloves, peeled
  • 1 cup distilled white vinegar
  • 1 cup water
  • ⅓ cup cane sugar
  • 1 tablespoon sea salt

Method
 

  1. Divide the jalapeños into 2 (16-ounce) lidded jars and place a garlic clove in each jar.
  2. In a small saucepan over low heat, simmer the vinegar, water, sugar, and salt, stirring occasionally, until the sugar is dissolved, about 5 minutes.
  3. Pour the brine over the jalapeños. Let cool to room temp, then cover and chill for at least 30 minutes. Store in the fridge for up to 2 weeks.
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