Pickled Jalapenos
Crunchy pickled Jalapenos in a simple brine to keep on hand in your refrigerator.
Ingredients
- 10 jalapeños thinly sliced
- 1 tbsp minced garlic
- 2 cup white distilled vinegar
- 2 cup water
- 2/3 cup sugar
- 2 tablespoon sea salt
Instructions
- Divide the jalapeños into pint jars.
- In a small saucepan over low heat, simmer the vinegar, water, sugar, salt, and garlic stirring occasionally, until the sugar is dissolved, about 5 minutes. Pour the brine over the jalapeños. Let cool to room temp, then cover and chill for at least 30 minutes. Store in the fridge for up to a month.