Tiny Jar of Pickled Jalapenos

• servings: 4 servings
• active time: 5 minutes
• total time: 10 minutes

Ingredients

3 jalapenos

1/4 small onion

1 garlic clove

2/3 cup white vinegar

1/4 cup water

pinch of Mexican oregano

pinch of cumin

1/4 teaspoon salt

freshly cracked black pepper

Directions

Start by giving the jalapenos a good rinse. Then chop them up into nickel-sized slices, discarding the stems. Be sure to use caution when handling hot chiles like jalapenos -- I usually just give my hands a good rinse afterwards, but if you're sensitive to spicy foods then consider using gloves. Tips on working with hot chiles.

Slice up 1/4 small onion, and roughly chop a peeled garlic clove. Saute the onion and garlic in a glug of oil over medium heat for a few minutes.

Add the spices: pinch of Mexican oregano, pinch of cumin, freshly cracked black pepper, and 1/4 teaspoon salt. Briefly cook the spices.

Add the sliced jalapenos along with 2/3 cup white vinegar and 1/4 cup water. Simmer over medium heat until the jalapenos are turning army green in color.

Add the mixture to an 8 oz. jar. Glass jars are recommended for this vinegar based brine. I find it easiest to use tongs to add the jalapenos to the jar, and then pour the brine over the top of them.

Let the jalapenos cool on the counter for a bit, then cap them and store in the fridge where they will last for a few weeks.

Nutrition

• Calories: 15 kcal
• Total Fat: 0.1 g
• Saturated Fat: 0.01 g
• Unsaturated Fat: 0.023 g
• Sodium: 148 mg
• Total Carbohydrate: 2 g
• Dietary Fiber: 0.4 g
• Total Sugars: 1 g
• Protein: 0.2 g