Ingredients
48
48 servings
- •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 from the heat.
- Stir jalapeño peppers into the pot. Let stand until slightly cooled, about 15 minutes.
- Transfer jalapeño peppers to a large sterilized Mason jar. Pour in pickling liquid to cover. Let cool to room temperature, about 30 minutes. Seal the jar and refrigerate.
Nutritional Facts
Per 48 servings
- Calories: 5
- Carbohydrate: 1g
- Fat: 0g
- Fiber: 0g
- Protein: 0g
- Sugar: 1g
Related Recipes
Easy Pickled Jalapeno Peppers
Pickled Garlic and Jalapeño Peppers
Mexican Pickled Jalapenos
Pickled Jalapenos and Carrots
Easy Pickled Jalapenos
Quick Pickled Jalapeño Rings
Instant Pot® Pickled Jalapeno Rings
Fried Pickled Jalapeños with Zesty Lime Ranch
Pickled Pepper and Onion Relish
Potato Salad with Pickled Jalapenos
Pickled Hot Peppers
