Course: condiment, garden preservation, Side Dish, vegetable
Cuisine: American, Mexican
Prep Time: 15 minutesminutes
Cook Time: 5 minutesminutes
Total Time: 20 minutesminutes
Calories: 184kcal
Ingredients
1 1/2cupssliced jalapenosmembrane/seed intact
3/4cupwater
3/4cupwhite vinegar
4clovesgarlicminced
2tbspsugar
1tspsalt
Instructions
Wash, clean and slice jalapenos into rounds with inner membranes and seeds intact. Wear gloves while doing this to avoid burns! Fill a 12 oz mason jar just to below the neck of the jar with jalapenos, about 1 1/2 cups.In a small saucepan, bring water, vinegar, garlic, sugar and salt to a boil. Stir until salt and sugar is dissolved. Remove from heat and let cool slightly.Once brine has cooled slightly, pour into mason jar with jalapenos. Leave some head space in jar for expansion, about 1/2 inch from the top of the jar. Cover with lid and place in fridge.Jalapenos are ready in about 24 hours and will keep for a few months in the fridge (ours don't last that long!)
Notes
The sugar is necessary to cut back the heat and make a good brine. I only used 1 tbsp in mine for a spicier pickled jalapeno. 2-4 tbsp is a general rule of thumb based on your preference.