Pickled Jalapeños
Ingredients
The peppers and garlic
-
10
whole
jalapeño peppers
-
2
whole
garlic cloves
The brine
-
1
cup
distilled white vinegar
-
1
cup
water
-
⅓
cup
cane sugar
-
1
tablespoon
sea salt
Instructions
- Slice the jalapeños and stuff them into two 16-ounce lidded jars, adding a garlic clove to each jar.
- In a small saucepan, simmer the vinegar, water, sugar, and salt over low heat until the sugar dissolves, about 5 minutes.
- Pour the brine over the jalapeños in the jars.
- Let the jars cool to room temperature, then cover and chill for at least 30 minutes.
- Store in the fridge for up to 2 weeks.
Nutrition Facts (estimated)
Servings
2 jars
Calories
50
Total fat
0g
Total carbohydrates
12g
Total protein
1g
Sodium
500mg
Cholesterol
0mg
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