Quick 10 Minute Pickled Jalapeño
A speedy and simple method to prepare tangy pickled jalapeños, perfect for adding a zesty kick to any dish. Adjust the sugar for desired heat intensity.
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Ingredients
- 2 cloves garlic crushed
- 1 tablespoon salt
- 1 cup water
- 1 cup white vinegar
- 7 –8 jalapeño peppers finely sliced
- 2 tablespoons sugar
Instructions
- In a medium-sized pot, mix together the white vinegar, water, salt, sugar, and crushed garlic, then bring the mixture to a rolling boil. Once boiling, introduce the sliced jalapeños, stir briefly, and immediately remove the pot from heat. Allow the contents to rest undisturbed for a minimum of 8 minutes. Using tongs, carefully transfer the jalapeño slices into a clean jar and pour the hot brine over them until the jar is full.
Notes
Adjust the sugar to modulate heat: 1 tablespoon for spicier, 3 tablespoons for a milder taste. The pickled jalapeños will keep well in the refrigerator for up to two months.