This recipe makes a big batch of pickled jalapeños! These deliciously fresh peppers will keep in the refrigerator for up to two months as long as they are covered by the pickling liquid.
Ingredients
- 1 cup vinegar
- 1 cup water
- 2 tablespoons white sugar
- 1 tablespoon salt
- 2 cloves garlic , smashed
- 1 pound jalapeño peppers , thinly sliced
Instructions
-
1
Combine vinegar, water, sugar, salt, and garlic in a pot over medium-high heat. Bring to a boil, stirring until sugar and salt dissolve. Remove from the heat.
-
2
Stir jalapeño peppers into the pot. Let stand until slightly cooled, about 15 minutes.
-
3
Transfer jalapeño peppers into a large sterilized Mason jar using tongs or a slotted spoon. Pour in pickling liquid to cover. Let cool to room temperature, about 30 minutes. Seal the jar and store pickles in the refrigerator.
Nutrition Facts
Per serving
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