Pickled Jalapeños
  1. Divide the jalapeños into 2 (16-ounce) lidded jars and place a garlic clove in each jar.

  2. In a small saucepan over low heat, simmer the vinegar, water, sugar, and salt, stirring occasionally, until the sugar is dissolved, about 5 minutes. Pour the brine over the jalapeños. Let cool to room temp, then cover and chill for at least 30 minutes. Store in the fridge for up to 2 weeks.

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🧂Condiment

Cuisine🇲🇽Mexican

Occasions📆Everyday🧀Topping

Season🔁Year-round

DifficultyEasy ⏰ 15m

Loading...