Quick Pickled Jalapeños
These spicy pickled jalapeños are easy to prep and can last in the fridge for weeks. Great on sandwiches, tacos, scrambled eggs, or anything else!
- 1 cup white vinegar
- 1 cup water
- 4 cloves garlic smashed
- 1 Tbsp sugar
- 1 Tbsp salt
- 15 jalapeños peppers thinly sliced
- 3 sprigs dill fronds optional
Add the jalapeño slices to a quart jar (or a leftover pickle jar!).
Combine the vinegar, water, garlic, sugar, and salt in a small pot and bring to a boil.
Once boiling, turn the heat off. Pour the brine into the jar and stir, making sure the liquid covers the peppers fully.
Let sit for at least 10 minutes before putting on the lid.
Store in the fridge for 8-10 weeks.