Recipe: Pickled Jalapeños

Ingredients

Prepare the jalapeños by slicing off the stem ends and removing the seeds and membranes for less spicy pickles.
Slice the jalapeños into thin rounds.
If the jalapeños are too spicy, soak the sliced peppers in cool water for 30 minutes and then drain.
In a medium-sized glass jar, combine the vinegar, water, garlic (if using), and salt, and stir to mix.
Add the sliced jalapeños to the jar, secure the lid, and shake gently to combine.
Refrigerate for at least 4 hours before serving, shaking the jar occasionally.

Servings

1 pint

Calories

Total fat

Total carbohydrates

11g

Total protein

Sodium

200mg

Cholesterol

0mg