Quick Pickled Jalapeno Peppers
Ingredients
-
6-8
medium
Jalapenos
-
½
cup
Apple Cider Vinegar
-
½
cup
Water
-
1
tbsp
Sugar
-
½
tbsp
Salt
-
1
tbsp
Minced Garlic
Instructions
- Whisk together the vinegar, water, salt, garlic, and sugar in a large measuring cup.
- Slice the jalapenos thinly and pack them tightly into a 16-ounce mason jar.
- Pour the liquid mixture over the jalapenos.
- Refrigerate for at least one hour before using.
- Store in the refrigerator for up to 2 weeks.
Nutrition Facts (estimated)
Servings
12
Calories
30
Total fat
0g
Total carbohydrates
7g
Total protein
0g
Sodium
300mg
Cholesterol
0mg
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