Quick Pickled Jalapenos
A simple recipe that is ready in hours, these pickled jalapenos are great for topping nachos, burgers and more.
Servings: 1 jar
Ingredients
- ¾ cup white vinegar
- ½ cup water
- 2 Tbsp pickling salt
- 2 tsp white sugar
- 7 jalapenos, medium to large in size
Instructions
- Add vinegar, water, salt and sugar to a small saucepan.
- Heat over medium heat until starting to boil, stirring occasionally.
- Meanwhile, wash and slice the jalapenos into rings, leaving the seeds in the slices.
- When liquid starts to boil, turn off the heat, but leave the pan on the stove until ready to use.
- Place all the jalapeno slices in a 500 ml jar. The jar should be filled just to the neck of the jar, but not so full that it reaches the rings for the lid.
- Pour the liquid over the jalapenos, covering the slices completely.
- Place the lid on the jar and let it sit for 2 hours, at least, before serving.