Quickly and easily pickle jalapenos
Ingredients
- 1 cup white vinegar
- 1 cup water
- 2 cloves garlic smashed
- 2 Tbsp sugar (or alternative)
- 1 Tbsp salt
- 7-8 jalapeno peppers thinly sliced
Directions
- Combine the vinegar, water, garlic, sugar, and salt in a medium pot and bring to a boil. Add jalapeno slices, stir, and remove from heat.
- Let sit for at least 8 minutes then use tongs to remove the jalapenos from the pot to a jar; cover with the brining liquid to fill the jar.
- Store in the fridge for up to two months.
Source: Gimme Delicious