Add a burst of sweet and spicy flavor to your salads, tacos, burgers, and more with these pickled jalapeños! The longer they marinate in the fridge, the sweeter and milder they become.
INGREDIENTS:
10-12 jalapeños, thinly sliced
2 whole garlic cloves, peeled
1 cup white distilled vinegar
1 cup filtered water
1/3 cup sugar
1 tablespoon sea salt or non-iodized salt
METHOD:
Divide the jalapeños into two 1-pint mason jars, placing a garlic clove in each jar. In a small saucepan over low heat, combine the vinegar, water, sugar, and salt. Simmer and stir occasionally until the sugar dissolves, about 5 minutes. Pour the brine over the jalapeños. Allow the mixture to cool to room temperature, then cover and refrigerate for at least 30 minutes.
These pickled jalapeños can be stored in the fridge for up to 2 weeks.
