Easy Quick Pickled Jalapenos
Serves 1
Directions
- 1Start with about a dozen firm green jalapenos and a couple of cloves of garlic.
- 2Chop the peppers into quarter-inch rings.
- 3Get a jar and add a teaspoon of oregano to the bottom.
- 4Pack the pepper rings tightly into the jar until it's completely full.
- 5Make sure to clean up the rest to make it look like you cut up the perfect amount.
- 6Then crush up the garlic and add the cloves to the jar along with the peppers.
- 7In a pot, add a tablespoon each of salt and sugar, two cups of vinegar, and one cup of water.
- 8Heat it up, stirring to dissolve until it boils.
- 9Remove it from the heat and pour the hot brine over the peppers in the jar until it's full.
- 10Use a spoon to press out any air bubbles and close up the lid.
Ingredients
- 12 null Firm green jalapenos
- 2 null Garlic cloves
- 1 teaspoon Oregano
- 1 tablespoon Salt
- 1 tablespoon Sugar
- 2 cups Vinegar
- 1 cup Water
Equipment
JarKnifeCutting boardPotSpoon
Tips
- Let the pickled jalapenos cool at room temperature for about two hours before refrigerating.
- The pickled jalapenos taste best after sitting for a few days, but you can start eating them as soon as they are cold.
- The pickled jalapenos can last for up to two months in the fridge.
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