- 1
- 1450 mins
4.5/5
(2 Votes)
Ingredients
- 6 ounces jalapeños
- 1/2 cup white vinegar
- 1/2 cup water
- 2 tablespoons sugar
- 2 tablespoons kosher salt
- A few black peppercorns
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.