Easy Peasy Fridge Pickled Jalapeño Peppers

• Produce

  • 2 cloves Garlic
  • 2 cups Jalapenos
  • 1/2 tsp Oregano, dried

• Baking & Spices

  • 1/2 tbsp Sea salt

• Oils & Vinegars

  • 3/4 cup White vinegar

• Liquids

  • 3/4 cup Water

• Tools & Equipment

  • 24 oz Mason jar

• Other

  • optional 1-2 TBSP sugar (if less spicy peppers are desired

Found on peasandcrayons.com

Description

Ingredients

• 24 oz mason jar
• 2-3 cups sliced jalapeños (see below)
• 3/4 cup white vinegar
• 3/4 cup water
• 1/2 TBSP sea salt
• 2 cloves of garlic, peeled + minced
• 1/2 tsp dried oregano
• optional 1-2 TBSP sugar (if less spicy peppers are desired)

Directions

• Wash and dry a 24-32 oz capacity mason jar.
• Slice your peppers into discs, discarding the stem.
• Bring water to vinegar to a boil in a medium saucepan.
• Add peppers, sea salt, garlic, oregano, and sugar.
• Skip the sugar if you want supremely spicy jalapeños.
• Reduce heat to lowest setting and simmer for about a minute before removing from heat.
• Allow to cool (approx. 10 minutes or so) then pour into your mason jar.
• Slap on the lid and pop in the fridge. Thats it!