Easy Homemade Quick-Pickled Jalapeños
Ingredients
The brine
-
½
cup
water
-
½
cup
vinegar
-
1
teaspoon
sugar
-
1
teaspoon
salt
The jalapeños
-
3–4
pieces
jalapeños, sliced thinly
Instructions
- Combine water, vinegar, sugar, and salt in a small saucepan and bring to a simmer.
- Stir to ensure the sugar and salt are dissolved.
- Place the sliced jalapeños into a glass jar.
- Pour the hot pickle brine over the jalapeños, ensuring they are submerged.
- Let the mixture cool completely, then cover and store in the fridge.
Nutrition Facts (estimated)
Servings
1 cup
Calories
50
Total fat
0g
Total carbohydrates
12g
Total protein
1g
Sodium
300mg
Cholesterol
0mg
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