Pickled Jalapeño Peppers
Pickled Jalapeño Peppers - a little bit of sweet and a little bit of spicy! Perfect to top on a burger, chicken, steak, or enjoyed directly from the jar - they are delicious!
Keyword jalapeno pepper, peppers,, pickled jalapenos, pickled peppers
10 large jalapeño peppers seeds and stem removed; sliced thin 1 C water 1 C vinegar 1/3 C granulated sugar 1/2 Tbsp sea salt 1 Tbsp pickling spice 2 garlic cloves peeled
Divide the jalapeños between 2 pint jars; add a clove of garlic to each jar. Set aside.
Combine the water, vinegar, sugar, and salt in a medium saucepan over low heat. Stir until sugar and salt are dissolved. Remove from heat.
Pour the brine over the jalapeños Cool to room temp. Then cover and chill for 30 minutes; store in the fridge for up to 3 weeks.