Pickled Jalapeños
  1. Divide the jalapeños into 1 16-ounce lidded jar and place the garlic clove inside.

  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.

  3. Pour the brine over the jalapeños.

  4. Let cool to room temp, then cover and chill for at least 30 minutes.

  5. 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

DifficultyVery Easy ⏰ 15m

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