Easy Pickled Jalapeños

• portions: 1 pints
• temps actif: ---

Ingrédients

1/2 pound fresh jalapeno chile peppers

1 3/4 cups white vinegar

1 large clove garlic

1 teaspoon kosher salt

1/8 teaspoon turmeric

Instructions

Wash peppers; cut off the stems.

Slice peppers into 1/8-inch rings and place them in a pint jar (with a lid).

Peel the garlic clove and place it in the jar with the pepper rings; set aside.

Mix vinegar, salt and turmeric in a small saucepan and slowly heat to near boiling.

Pour the warm brine over the peppers in the jar.

Allow the mixture to cool slightly; seal with the lid and store in the refrigerator.

Let chile peppers marinate for several days before using them.

Notes

With refrigeration, the peppers will keep for several months.