Ashley
Pickled Jalapeños
1 serving
portions10 minutes
temps actif45 minutes
temps totalIngrédients
20 jalapeños (sliced, stems discarded)
2 cloves garlic (smashed and peeled)
1¼ cup distilled white vinegar
1¼ cup filtered water
1 tsp sugar (optional as this is for flavoring)
2 tablespoons kosher salt
Instructions
In a medium sauce pan combine sugar, salt, garlic, water and vinegar,
Heat to a boil, stirring to dissolve the sugar and salt. Once at a boil; add the sliced jalapenos pressing them so they are submerged under the pickling liquids. Remove the pot off of the heat and let them sit for 10-15 minutes.
Use tongs to transfer the jalapenos into a clean jar. Ladle the pickling juices over top until you've reached the top of the jar. Let cool at room temperature before securing a lid and popping them into the fridge.
Notes
Full recipe for quart size jar, 1/2 recipe for pint size jar
1 serving
portions10 minutes
temps actif45 minutes
temps total