These easy pickled jalapeños come together in just 10 quick minutes. Soon, you’ll always have a jar hanging out in the refrigerator for rainy day snacking!
Servings 10 servings
- 8 jalapeños
- 5 garlic cloves chopped
- 1 cup water
- 1 cup white wine vinegar or any other white vinegar
- 1 tbsp peppercorns
- 1 tbsp salt
- 2 tbsp sugar
Slice the jalapeños into thin rings without removing any of the seeds.
In a medium pot, combine the water, vinegar, sugar, salt, and peppercorns. Bring the brine to a boil and set it aside.
Place the sliced jalapeños and chopped garlic into one or a couple of canning jars. Pour the marinade over the jalapeños.
Allow them to marinate in the fridge for at least 24 hours. Enjoy with your favorite meal.
Calories: 22kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 702mg | Potassium: 56mg | Fiber: 1g | Sugar: 3g | Vitamin A: 126IU | Vitamin C: 14mg | Calcium: 10mg | Iron: 1mg