Pickled Jalapeno Peppers
This recipe yields perfect, crunchy, and flavorful jalapenos. They are nothing like those mushy store-bought peppers.
- 12 Jalapenos stems trimmed and sliced in half lengthwise
- 4 cloves Garlic smashed and peeled
- 1 cup Distilled White Vinegar
- 1 cup Water
- 4 tablespoons Sugar
- 2 tablespoons Kosher Salt
In a small saucepan combine the water, vinegar, sugar, and salt.
Heat the brine, stirring, just enough to dissolve the sugar and salt.
Remove the pot off of the heat and set aside until the jars are stuffed with the jalapenos and garlic.
Pour or spoon the pickling juices over the top until you've reached the top of the jalapenos.
Let cool at room temperature before securing a lid and placing them in the fridge.
Refrigerate for 3 to 5 days. (start taste testing at about 2-3 days, your preference)
Note: I treat these as I would any opened jar of jalapenos. They should last a long while if kept refrigerated in the airtight jar.
Calories: 25kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1165mg | Potassium: 39mg | Fiber: 1g | Sugar: 5g | Vitamin A: 151IU | Vitamin C: 17mg | Calcium: 5mg | Iron: 1mg