Easy Pickled Jalapeños

• servings: 1 pints
• active time: ---

Ingredients

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

Directions

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.