Deliciously fresh and simple pickled jalapeños! These peppers will keep in the refrigerator for up to two months as long as they are covered by the pickling liquid.
Ingredients
- vinegar: 1 cup
- water: 1 cup
- white sugar: 2 Tbsp
- salt: 1 Tbsp
- garlic, smashed: 2 clove
- Jalapeno peppers: 1 pound (sliced)
Metric Conversion
Stages of cooking
-
Combine vinegar, water, sugar, salt, and garlic in a pot over medium-high heat. Bring to a boil, stirring until sugar and salt dissolve. Remove from the heat.
-
Stir jalapeño peppers into the pot. Let stand until slightly cooled, about 15 minutes.
-
Transfer jalapeño peppers to a large sterilized Mason jar. Pour in pickling liquid to cover. Let cool to room temperature, about 30 minutes. Seal the jar and refrigerate.
