Pickled Jalapeños

• servings: 1 serving
• active time: 10 minutes
• total time: 45 minutes

Ingredients

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

Directions

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