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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
- 1⁄2 Cup white vinegar
- 1⁄2 Cup water
- 2 tablespoon sugar
- 2 tablespoon Kosher salt
- a few black peppercorns
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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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