Easy Pickled Jalapeños | The Comfort of Cooking

By ebdonahue

Now that the traditional turkey dinner is over, don’t you think it’s about time we spice things up a bit? I know I could use a few scoops of salsa to offset all the sweet potatoes and stuffing!

Ingredients

• 3/4 cup water
• 3/4 cup distilled white vinegar
• 3 tablespoons granulated sugar
• 1 tablespoon kosher salt
• 1 clove garlic, crushed
• 1/4 teaspoon oregano
• 1/2 teaspoon crushed red pepper flakes
• 10 jalapeno peppers, sliced

Details

Servings 1
Adapted from thecomfortofcooking.com

Preparation

Step 1

Combine all ingredients, except jalapeno slices, in a medium saucepan. Bring mixture to a boil. Remove from heat. Let mixture cool for 10 minutes.

Divide jalapeno slices equally between jars. Pour vinegar mixture evenly over each jar, cover tightly and refrigerate.

Pickled jalapenos will be ready to use after one week. Store in the refrigerator.