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Quick-Pickled Jalapeños

For these easy quick-pickled jalapeños, sliced chiles combine with white vinegar, water, sugar, and salt, with a few black peppercorns for extra flavor.

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Ingredients

number of servings
1
  • 6 ounce Jalapeños Added to
  • 12 Cup white vinegar Added to
  • 12 Cup water Added to
  • 2 tablespoon sugar Added to
  • 2 tablespoon Kosher salt Added to
  • a few black peppercorns Added to

Nutritional values and price

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Directions

15 min.
1. Step

Slice the jalapeños and place in a clean jar with a tight-fitting lid.

2. Step

In a small saucepan, combine the vinegar, water, sugar, salt, and peppercorns. Bring to the boil over medium heat, making sure the sugar and salt are dissolved.

3. Step

Pour the pickle brine over the jalapeños in the jar. Leave at room temperature until cooled, about 1 hour. Cover tightly and refrigerate.

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Quick-Pickled Jalapeños

For these easy quick-pickled jalapeños, sliced chiles combine with white vinegar, water, sugar, and salt, with a few black peppercorns for extra flavor.

15
Minutes
1
Number of servings
Directions
1. Step

Slice the jalapeños and place in a clean jar with a tight-fitting lid.

2. Step

In a small saucepan, combine the vinegar, water, sugar, salt, and peppercorns. Bring to the boil over medium heat, making sure the sugar and salt are dissolved.

3. Step

Pour the pickle brine over the jalapeños in the jar. Leave at room temperature until cooled, about 1 hour. Cover tightly and refrigerate.

Ingredients
6 ounce
Jalapeños
12 Cup
white vinegar
12 Cup
water
2 tablespoon
sugar
2 tablespoon
Kosher salt
a few black peppercorns