Ingredients
12
12 servings
- •¾ cup water
- •¾ cup white vinegar
- •4 cloves garlic, minced
- •2 tablespoons white sugar
- •1 teaspoon salt
- •1 ½ cups jalapeno peppers, sliced
Instructions
- Inspect a 12-ounce jar for cracks. Immerse in simmering water until jalapenos are ready. Wash new, unused lid and ring in warm soapy water.
- Bring water, vinegar, garlic, sugar, and salt to a boil in a small saucepan. Stir until sugar is dissolved. Remove from the heat and let brine cool slightly.
- Place jalapenos in the sterilized jar. Poor cooled brine over top, leaving about 1/2 inch of head space at top of jar for expansion. Cover with the lid and place in the refrigerator for 24 hours before serving.
Nutritional Facts
Per 12 servings
- Calories: 13
- Carbohydrate: 3g
- Fat: 0g
- Fiber: 0g
- Protein: 0g
- Sugar: 3g
Related Recipes
Pickled Jalapeños
Pickled Garlic and Jalapeño Peppers
Easy Pickled Jalapenos
Pickled Jalapenos and Carrots
Mexican Pickled Jalapenos
Instant Pot® Pickled Jalapeno Rings
Quick Pickled Jalapeño Rings
Pickled Pepper and Onion Relish
Pickled Padrón Peppers
Pickled Peppers
Fried Pickled Jalapeños with Zesty Lime Ranch
