Servings: 1 quart jar
Equipment
- Quart jar with lid
- Small saucepan
Ingredients
- 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
Instructions
- 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.
Inspired by:
