Quick-Pickled Jalapeños

Name: Quick-Pickled Jalapeños
Prep time: 5 min
Total time: 5 min
Ingredients: 1/2 cup water; 1/2 cup vinegar, such as distilled white, rice, white balsamic, or apple cider; 1 teaspoon sugar; 1 teaspoon salt; 3-4 jalapeños, sliced thinly

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Prep Time: 5 minutes

Total: 5 minutes

Servings: 1

Author : Alexandra Stafford

quick pickled jalapenos

Ingredients

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1/2 cup water1/2 cup vinegar, such as distilled white, rice, white balsamic, or apple cider1 teaspoon sugar1 teaspoon salt3-4 jalapeños, sliced thinly

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Instructions

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Step 1

Combine the water, vinegar, sugar, and salt in a small saucepan. Bring to a simmer and stir to ensure the sugar and salt are dissolved.

Step 2

Place the jalapeños into a glass jar, such as a 2-cup Mason jar. Pour the hot pickle brine over top. Use a spoon to push the peppers down to ensure they are submerged. Let cool completely; then cover and stash in the fridge for many months.