Quick Pickled Jalapenos

By Foodiewife

Please note: recipe below makes enough for two (8-oz) jars of peppers. I only pickled enough peppers for one jar, and saved the rest of the brine for something else.

Ingredients

• Ingredients:
• 10 large jalapeno peppers, sliced
• 3 tbsp sugar (I like these kind of sweet, so use less or no sugar if you don’t)
• 3/4 cup white distilled vinegar
• 3/4 cup water
• 1 tbsp kosher salt
• 1/2 tsp oregano
• 1 clove garlic

Preparation

Step 1

Slice jalapenos thin, rinse with cold water—this takes a little of the heat out. Drain.
Start the brine: in a saucepan, add sugar, kosher salt vinegar and water and some dried Mexican Oregano and a crushed garlic clove. Put on high heat and bring to a boil throw in jalapeno rings and turn off the heat. Give it a stir and let them sit until they cool—and then jar them.
They will be bright green when they go in, but will turn a different color. They aren’t that spicy!
After 10 minutes, pack the jars. Refrigerate, cover with brine and let sit at room temp. Close it up and then refrigerate until needed. Ideal to make the night before.