These pickled jalapeños are quick and easy.
1 lb jalapeños
4 Garlic Cloves
1 Cup Water
1 Cup White Vinegar (you can apple cider vinegar as well)
1 Tablespoon Sugar
1 Tablespoon Salt
Step 1:
If you want them less spicy, cut the top off the jalapeños and cut out the core and shake out the seeds, but if you'd like them more spicy, don't scoop them out. Cut them into 1/8 inch slices. Peal and smash garlic gloves. Place jalapeños and garlic cloves in a jar
Step 2:
In a small saucepan, combine all other ingredients and heat until simmering and dissolved.
Step 3:
Pour pickling liquid into the jar. Makes sure jalapeños are completely submerged. Allow to cool to room temp before eating. Store in refrigerator.
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