Small Batch Pickled Jalapenos
Ingredients
- 5-6 Jalapenos, sliced
- 3/4 cup white vinegar
- 1/4 cup water
- 1 Tablespoon pickling salt
- 1 Tablespoon sugar
- 1 teaspoon minced garlic
Instructions
- Add vinegar, water, pickling salt, sugar and garlic to small pan and bring to rolling boil
- Slice jalapenos into rings
- Pack glass jar tight with jalapeno slices
- Pour vinegar mixture over jalapenos, covering them completely
- Immediately place lid tightly on jar and let sit on counter until it has cooled down. Once the jar is cool to the touch, place in refrigerator.
Notes
These pickled jalapenos can be enjoyed as early as the next day and will last up to 2 months in the refrigerator.