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| Photo and recipe via Simply Scratch |
Yield: 1 pint sized jar
Prep Time: 10 minutes
Cook Time: 10-15 minutes
Prep Time: 10 minutes
Cook Time: 10-15 minutes
Ingredients:
15-20 large jalapeños, sliced, stems discarded
2 garlic cloves, smashed and peeled
1 cup distilled white vinegar
1 cup filtered water
4 tablespoons sugar
2 tablespoons kosher salt
2 garlic cloves, smashed and peeled
1 cup distilled white vinegar
1 cup filtered water
4 tablespoons sugar
2 tablespoons kosher salt
Directions:
In a medium sauce pan combine the garlic, water, vinegar, sugar and salt.
Heat to a boil, stirring to dissolve the sugar and salt. Once at a boil; add the sliced jalapenos pressing them so they are submerged under the pickling liquids. Remove the pot off of the heat and let them sit for 10-15 minutes.
Use tongs to transfer the jalapenos into a clean jar. Ladle the pickling juices over top until you've reached the top of the jar. Let cool at room temperature before securing a lid and popping them into the fridge.
I personally, would treat these as I would any opened jar of jalapenos. They should last a long while if kept refrigerated in the airtight jar.
Heat to a boil, stirring to dissolve the sugar and salt. Once at a boil; add the sliced jalapenos pressing them so they are submerged under the pickling liquids. Remove the pot off of the heat and let them sit for 10-15 minutes.
Use tongs to transfer the jalapenos into a clean jar. Ladle the pickling juices over top until you've reached the top of the jar. Let cool at room temperature before securing a lid and popping them into the fridge.
I personally, would treat these as I would any opened jar of jalapenos. They should last a long while if kept refrigerated in the airtight jar.
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