Pickled Jalapeños
These quick pickled jalapeños are made with just a handful of ingredients and are great served with almost anything.
Servings: 6
Equipment
- Measuring cups and spoons
- Heat-safe jar
- Small pot
- Knife
- Wooden spoon
Ingredients
- 6 fresh jalapeños
- ½ cup water
- ½ cup vinegar white or apple cider
- 1 teaspoon salt
- 1 tablespoon sugar
- ¼ teaspoon whole black peppercorns
- 1 bay leaf
Instructions
- Slice the jalapeños into rounds, just as thick as you'd like to eat. Transfer the slices into a heat-safe jar.6 fresh jalapeños
- Combine the water, vinegar, salt, sugar, pepper, and bay leaf in a small pot.1 teaspoon salt, 1 tablespoon sugar, ¼ teaspoon whole black peppercorns, 1 bay leaf, ½ cup vinegar, ½ cup water
- Bring the mixture to a simmer. After it simmers, pour this brine over the sliced peppers.
- Let the peppers cool on the counter for about 30 minutes before serving or storing.
- Once cool, store the peppers in a sealed jar in the fridge for a couple of weeks.
Nutrition
Serving: 1 pepper | Calories: 5kcal