1 Picture
Ingredients
- 5 large Jalapenos, stems trimmed {discarded} and sliced
- 2 Garlic Cloves, smashed and peeled
- 1 cup Distilled White Vinegar
- 1 cup Filtered Water
- 4 tablespoons Sugar
- 2 tablespoons Kosher Salt
- Pint Jar
Details
Servings 1
Preparation time 10mins
Cooking time 25mins
Adapted from simplyscratch.com
Preparation
Step 1
In a medium sauce pan combine the garlic, water, vinegar, sugar and salt.
Heat to a boil, stirring to dissolve the sugar and salt. Once at a boil; add the sliced jalapenos pressing them so they are submerged under the pickling liquids. Remove the pot off of the heat and let them sit for 10-15 minutes.
Use tongs to transfer the jalapenos into a clean jar. Ladle the pickling juices over top until you've reached the top of the jar. Let cool at room temperature before securing a lid and popping them into the fridge.
I personally, would treat these as I would any opened jar of jalapenos. They should last a long while if kept refrigerated in the airtight jar.
Enjoy!
Review this recipe