Description
Deliciously fresh and simple pickled peppers! Peppers will keep in the refrigerator for up to 2 months as long as they are covered by the pickling liquid.
Ingredients
- 1 cup vinegar
- 1 cup water
- 2 tablespoons white sugar
- 1 tablespoon salt
- 2 cloves garlic, smashed
- 1 pound jalapeno peppers, thinly sliced
Instructions
- Combine vinegar
- water
- sugar
- salt
- and garlic in a pot over medium-high heat. Bring to a boil
- stirring until sugar and salt dissolve. Remove pickling liquid from heat.
- Stir jalapeno peppers into the pot. Let stand until slightly cooled
- about 15 minutes.
- Transfer jalapeno peppers to a large Mason jar; pour in pickling liquid to cover. Let cool to room temperature
- about 30 minutes. Cover and refrigerate.
Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 1 hr
Servings: 48