Pickled Jalapeños
This Pickled Jalapeño recipe is a fast and easy condiment that you will love having in your refrigerator.
Servings: 10 servings
Ingredients
- 5 medium to large jalapeños sliced (should equal about 3 cups sliced; read above for how to reduce spiciness of pickled jalapeños)
- 1 cup white vinegar (236.58 ml)
- 1 cup water (236.58 ml)
- 2 garlic cloves
- 1 tablespoon granulated sugar less if you want your jalapeños more spicy
- 2 teaspoons kosher salt (you may want to use less salt if using table salt)
Instructions
- Prepare the jalapeños by washing them and slicing them. Discard the tops.5 medium to large jalapeños
- In a medium saucepan, bring the water, vinegar, garlic, salt, and sugar to a roaring boil. Then add the jalapeños, stirring to combine. Turn off the heat, cover, and let sit for 15 minutes.1 cup white vinegar, 1 cup water, 2 garlic cloves, 1 tablespoon granulated sugar, 2 teaspoons kosher salt
- Transfer the jalapeños to a mason jar. Cover with the liquid brine and store in the refrigerator for up to 1 month.