Quick-Pickled Jalapeños

By ClaudiaJan

shares Share on Facebook Share on Twitter Share on WhatsApp Share on Google+

Google Ads

Rate this recipe 4.5/5 (2 Votes)

1 2 3 4 5

0 Picture

Ingredients

6 ounces jalapeños
1/2 cup white vinegar
1/2 cup water
2 tablespoons sugar
2 tablespoons kosher salt
A few black peppercorns

Details

Servings 1
Cooking time 1450mins
Adapted from chow.com

Preparation

Step 1

Slice the jalapeños and place in a clean jar with a tight-fitting lid.

In a small saucepan, combine the vinegar, water, sugar, salt, and peppercorns. Bring to the boil over medium heat, making sure the sugar and salt are dissolved.

Pour the pickle brine over the jalapeños in the jar. Leave at room temperature until cooled, about 1 hour. Cover tightly and refrigerate.