Pickled Jalapeños
These are easy and quick to make. Enjoy on burgers, in sandwiches or any Mexican dish.
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.