Homemade Pickled Jalapeños

Sure you can buy a bottle of pickled jalapeños from the market but why not make it at home with a few simple ingredients?

INGREDIENTS

8-10 Large Jalapeños, sliced
2 Cloves Garlic, minced
3/4 Cup Rice Wine Vinegar
3/4 Cup Water
1 Tablespoon Kosher Salt
2 Tablespoons Sugar

DIRECTIONS

1. Combine vinegar, water, garlic, salt, and sugar in a sauce pan over medium heat.

2. Bring to a boil, stirring until the salt and sugar are fully dissolved.

3. Add sliced jalapeños and stir.

4. Remove the pan from the heat and let the jalapeños sit for 15 minutes.

5. Transfer jalapeños to a jar, topping with the pickling liquid until all of the jalapeños are covered.

6. Let sit, uncovered, on the counter until cool. Once cooled, place a lid on the jar and refrigerate.

This is a quick and easy pickle method, within 3-4 hours the jalapeños will be delicious and ready to add to your favorite tacos, pizza, or just to eat right out of the jar.

The jalapeños should last a week or two in the fridge, that is if they are not all eaten before then.