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Easy Homemade Quick-Pickled Jalapeños
Public
Greg
@greg3065
Saverd at: alexandracooks.com
Servings
1
Prep time
5 min
Category
Uncategorized
Source
Ingredients
1/2 cup water
1/2 cup vinegar, such as distilled white, rice, white balsamic, or apple cider
1 teaspoon sugar
1 teaspoon salt, see notes above
3-4 jalapeños, sliced thinly, no need to remove the seeds
Instructions
Combine the water, vinegar, sugar, and salt in a small saucepan. Bring to a simmer and stir to ensure the sugar and salt are dissolved.
Place the jalapeños into a glass jar, such as a 2-cup Mason jar. Pour the hot pickle brine over top. Use a spoon to push the peppers down to ensure they are submerged. Let cool completely; then cover and stash in the fridge for many months.
Place the jalapeños into a glass jar, such as a 2-cup Mason jar. Pour the hot pickle brine over top. Use a spoon to push the peppers down to ensure they are submerged. Let cool completely; then cover and stash in the fridge for many months.
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