Pickled Jalapeños Recipe
Posted on 30 June 2017
Pickled Jalapeños
15 large Jalapeños, remove stems and slice
2 Garlic Cloves, peeled and chopped
1 cup Distilled White Vinegar
1 cup Filtered Water
2 tablespoons Kosher Salt
1-4 tablespoons Sugar to taste
In a pot add garlic, water, vinegar, sugar and salt. Heat to a boil and stir to dissolve the salt and sugar. Add Jalapeños and make sure to push them down so they're immersed fully. Remove pot from heat and let it sit for 10-15 minutes.
Use tongs to transfer the Jalapeños into a clean jar. Ladle the pickling juices over top until you've reached the top of the jar. Let cool at room temperature, then put a lid on and put in the fridge.
These will stay fresh for a few weeks chilled, but they're sure to get eaten long before that if you're like us! :)
Grow your own Jalapeños from seed, it's easy!
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