Pickled Jalepenos

By minicoopercraig

You can buy jars of pickled jalapenos, but why bother when these take minutes to prep, taste better, and are lighter on the sodium than the store-bought variety?

Ingredients

• 1/2 cup apple cider vinegar
• 1/2 cup water
• 2 Tbsp sugar
• 1 tsp salt
• 5 or 6 jalapenos, sliced very thinly

Preparation

Step 1

Combine the vinegar, water, sugar and salt in a small saucepan and heat until the liquid just begins to simmer. Set aside for 5 minutes to cool. Place the jalapeno slices in a sealable jar or container and pour the liquid over the peppers. These are ready to use almost immediately (give them at least 20 minutes of soaking) and keep covered in the fridge for up to 10 days.