Easy Homemade Pickled Jalapeños

By SMorrissey

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

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!