Pickled Jalapeños

Pickled Jalapeños

by doseofshivs
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Pickled Jalapeños

These are easy and quick to make. Enjoy on burgers, in sandwiches or any Mexican dish.
Course: Side Dish
Cuisine: American
Keyword: Gluten-Free, vegan, Vegetarian, Jain Friendly

Equipment

  • mason jar with lid
  • sauce pan

Ingredients

  • 5 jalapeños thinly sliced
  • 1 cup water
  • 1 cup distilled white vinegar
  • 1 tbsp salt
  • 1 tbsp sugar

Instructions

  • Make sure to properly wash and thinly slice all the jalapeños. Take a clean mason jar and add in all of the sliced jalapeños. Set aside.
  • In a saucepan, on low heat, add in water, white vinegar, salt and sugar.
  • Let it simmer and continue stirring until all the sugar is dissolved.
  • Once mixture (brine) is ready, turn off heat. Pour mixture (brine) over the jalapeños.
  • Let it cool at room temperature for at least 30 minutes.
  • Cover mason jar lid and store in refrigerator.

Notes

These pickled jalapeños will stay good in refrigerator for up to 2 months. While this recipe does not require garlic, you can add it in to infuse the flavor. 

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