Pickled Jalapenos recipe

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Ingredients

1 cup vinegar
1 cup water
2 tablespoons white sugar
1 tablespoon salt
2 cloves garlic, smashed
1 pound jalapeno peppers, thinly sliced

Nutrition Info

5.1 calories
carbohydrate: 1.1 g
cholesterol: : -
fat: 0.1 g
fiber: 0.3 g
protein: 0.1 g
saturatedFat: : -
servingSize: -
sodium: 145.6 mg
sugar: 0.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine vinegar, water, sugar, salt, and garlic in a pot over medium-high heat. Bring to a boil, stirring until sugar and salt dissolve. Remove pickling liquid from heat.

  2. Stir jalapeno peppers into the pot. Let stand until slightly cooled, about 15 minutes.

  3. Transfer jalapeno peppers to a large Mason jar, pour in pickling liquid to cover. Let cool to room temperature, about 30 minutes. Cover and refrigerate.

Recipe Yield

1 1/2 quart

Recipe Note

Deliciously fresh and simple pickled peppers! Peppers will keep in the refrigerator for up to 2 months as long as they are covered by the pickling liquid.

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