Pickled Jalapenos

• Vegan
• Gluten free

• Produce

  • 1 clove Garlic
  • 10 Jalapeno peppers

• Baking & Spices

  • 1 tbsp Kosher salt
  • 1 tbsp Sugar

• Oils & Vinegars

  • 3/4 cup Distilled vinegar

• Liquids

  • 3/4 cup Water, filtered

Found on peanutbutterandpeppers.com

Description

Ingredients

• 10 jalapeno peppers
• ¾ cup distilled vinegar
• ¾ cup filtered water
• 1 tbsp. kosher salt
• 1 tbsp. sugar
• 1 clove garlic, smashed

Directions

• Thinly cut jalapenos, make sure they are about all the same size slices. Rinse under cold water; set aside.
• In a large pot, add vinegar, water, salt, sugar and garlic. Bring to a boil. Turn off and add the jalapenos. Push the jalapenos down so they are all submerged. Let the jalapenos sit for 15 minutes.
• Scoop the jalapenos out and place in an 8 oz sterilized jar. Spoon over the juice from the pan until filled to the top of the jar. Cover and let it sit on the counter until it reaches room temperature. Place in the refrigerator.
• Note: To make less hot in flavor, add up to 3 tablespoons of sugar.

Nutrition