Description
This is a basic recipe for pickling jalapeños – delicious as is!
Ingredients
Scale
- 10 jalapeños
- 2 whole garlic cloves, peeled and smashed
- 1 cup distilled white vinegar
- 1 cup water
- 1/3 cup can sugar
- 1 teaspoon sea salt
Instructions
- Divide the jalapeños into 2 equal batches. Place them in 2 – 16 ounce glass jars with a garlic clove in each.
- In a small saucepan, add the vinegar, water, sugar, and salt. Heat over low heat, stirring occasionally until sugar is dissolved, about 5 minutes. Pour the brine over the jalapeños.
- Set aside and let cool to room temperature, about 30 minutes. Store in the refrigerator for up to 1 month.
Notes
Adjust the amount of sugar used for more or less heat. The longer they sit in the refrigerator, the milder they become.
Keywords: pickled jalapeños