Easy Pickled Jalapenos
An easy method for making crunchy quick pickled jalapenos in under 10 minutes, with a tutorial for canning or storing in the fridge. The BEST addition for tacos!
- Prep Time: 10 mins
- Cook Time: 5 mins
- Total Time: 10 mins
- Yield: About 8 oz 1x
- Category: Sauces/Condiments
- Method: Boil
- Cuisine: American
Ingredients
Scale
- 1 cup white distilled vinegar
- 1 cup water
- 2 garlic cloves, minced
- 1 Tbsp granulated sugar
- 1 Tbsp salt
- 6–7 jalapeno peppers, sliced
Instructions
- Combine the vinegar, water, garlic, sugar, and salt in a medium pot and bring to a boil. Add the jalapeno slices, stir well and remove from the heat.
- Let the peppers sit for 8 minutes.
- Use a ladle to remove the peppers from the pot and to a glass jar. Pour the liquid over the jalapenos to fill the jar.
- Store in the refrigerator for several weeks, freeze or can using a water bath method.
Find it online: https://dontwastethecrumbs.com/easy-pickled-jalapenos/
