So easy. So spicy… you won’t know what hit you!
YIELD: 1 pint sized jar
PREP TIME: 10 minutes
COOK TIME: 1015 minutes
TOTAL TIME: 25 minutes
INGREDIENTS:
15 large Jalapenos, stems trimmed {discarded} and sliced
2 Garlic Cloves, smashed and peeled
1 cup Distilled White Vinegar
1 cup Filtered Water
4 tablespoons Sugar
2 tablespoons Kosher Salt
DIRECTIONS:
In a medium sauce pan combine the garlic, water, vinegar, sugar and salt.
Heat to a boil, stirring to dissolve the sugar and salt. Once at a boil; add the sliced jalapenos pressing them so they are submerged under the pickling liquids. Remove the pot off of the heat and let them sit for 10-15 minutes.
Use tongs to transfer the jalapenos into a clean jar. Ladle the pickling juices over top until you’ve reached the top of the jar. Let cool at room temperature before securing a lid and popping them into the fridge.
I personally, would treat these as I would any opened jar of jalapenos. They should last a long while if kept refrigerated in the airtight jar.
Enjoy!
From simplyscratch.com