Delicious Peppery Pickled Jalapeños
Ingredients
The pickling mixture
-
1
cup
water
-
1
cup
apple cider vinegar or white vinegar
-
2
teaspoons
sea salt
-
2
tablespoons
sugar or 1 ½ tablespoons of honey
-
1
leaf
bay leaf
-
1
teaspoon
dried oregano
-
5
pieces
peppercorns
-
2
cloves
garlic, cut in half
The jalapeños
-
7–8
pieces
fresh jalapeños
Instructions
- Slice the jalapeños into ¼ inch thick slices and place them in a pint or 2-3 cup jar.
- In a saucepan, combine water, vinegar, salt, sugar, bay leaf, oregano, peppercorns, and garlic. Bring to a boil and then remove from heat. Let sit for 5 minutes.
- Pour the mixture over the sliced jalapeños, tucking the bay leaf and garlic along the side.
- Allow to cool and store sealed in the fridge.
Nutrition Facts (estimated)
Servings
1 pint
Calories
15
Total fat
0.1g
Total carbohydrates
3g
Total protein
0.2g
Sodium
312mg
Cholesterol
0mg
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