Easy Quick Pickled Jalapenos

Serves 1
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Directions

  1. 1Start with about a dozen firm green jalapenos and a couple of cloves of garlic.
  2. 2Start with about a dozen firm green jalapenos and a couple of cloves of garlic.
  3. 3Start with about a dozen firm green jalapenos and a couple of cloves of garlic.
  4. 4Chop the peppers into quarter-inch rings.
  5. 5Chop the peppers into quarter-inch rings.
  6. 6Chop the peppers into quarter-inch rings.
  7. 7Get a jar and add a teaspoon of oregano to the bottom.
  8. 8Get a jar and add a teaspoon of oregano to the bottom.
  9. 9Get a jar and add a teaspoon of oregano to the bottom.
  10. 10Pack the pepper rings tightly into the jar until it's completely full.
  11. 11Pack the pepper rings tightly into the jar until it's completely full.
  12. 12Pack the pepper rings tightly into the jar until it's completely full.
  13. 13Make sure to clean up the rest to make it look like you cut up the perfect amount.
  14. 14Make sure to clean up the rest to make it look like you cut up the perfect amount.
  15. 15Make sure to clean up the rest to make it look like you cut up the perfect amount.
  16. 16Then crush up the garlic and add the cloves to the jar along with the peppers.
  17. 17Then crush up the garlic and add the cloves to the jar along with the peppers.
  18. 18Then crush up the garlic and add the cloves to the jar along with the peppers.
  19. 19In a pot, add a tablespoon each of salt and sugar, two cups of vinegar, and one cup of water.
  20. 20In a pot, add a tablespoon each of salt and sugar, two cups of vinegar, and one cup of water.
  21. 21In a pot, add a tablespoon each of salt and sugar, two cups of vinegar, and one cup of water.
  22. 22Heat it up, stirring to dissolve until it boils.
  23. 23Heat it up, stirring to dissolve until it boils.
  24. 24Heat it up, stirring to dissolve until it boils.
  25. 25Remove it from the heat and pour the hot brine over the peppers in the jar until it's full.
  26. 26Remove it from the heat and pour the hot brine over the peppers in the jar until it's full.
  27. 27Remove it from the heat and pour the hot brine over the peppers in the jar until it's full.
  28. 28Use a spoon to press out any air bubbles and close up the lid.
  29. 29Use a spoon to press out any air bubbles and close up the lid.
  30. 30Use a spoon to press out any air bubbles and close up the lid.

Ingredients

  • 12 null Firm green jalapenos
  • 12 null Firm green jalapenos
  • 12 null Firm green jalapenos
  • 2 null Garlic cloves
  • 2 null Garlic cloves
  • 2 null Garlic cloves
  • 1 teaspoon Oregano
  • 1 teaspoon Oregano
  • 1 teaspoon Oregano
  • 1 tablespoon Salt
  • 1 tablespoon Salt
  • 1 tablespoon Salt
  • 1 tablespoon Sugar
  • 1 tablespoon Sugar
  • 1 tablespoon Sugar
  • 2 cups Vinegar
  • 2 cups Vinegar
  • 2 cups Vinegar
  • 1 cup Water
  • 1 cup Water
  • 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.