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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! :: DontWastetheCrumbs.com

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Use this super easy method to make pickled jalapeño peppers in under 10 minutes! Crisp, crunchy, and bursting with flavor, you’ll have a yummy addition to taco night.

Ingredients

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Instructions

  1. Combine the vinegar, water, garlic, sugar, and salt in a large pot and bring to a boil. Add the jalapeno slices, stir well and remove from the heat.
  2. Let the peppers sit for 8 minutes.
  3. 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.

Notes

  • Technically, this pickled jalapenos recipe is considered refrigerator pickles. They will need to be stored in pint jars or an airtight container in the refrigerator. They will keep for several weeks.

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