Pickled Jalapenos
Pickled Jalapenos
- 15 large Jalapenos, stems trimmed {discarded} and sliced
- 2 Garlic Cloves, smashed and peeled
- 1 cup Distilled White Vinegar
- 1 cup Filtered Water
- 4 tablespoons Sugar
- 2 tablespoons Kosher Salt
In a medium sauce pan combine the garlic, water, vinegar, sugar and salt. Heat to a boil, stirring to dissolve the sugar and salt. Once at a boil; add the sliced jalapenos pressing them so they are submerged under the pickling liquids. Remove the pot off of the heat and let them sit for 10-15 minutes. Use tongs to transfer the jalapenos into a clean jar. Ladle the pickling juices over top until you’ve reached the top of the jar. Let cool at room temperature before securing a lid and popping them into the fridge.
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