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!
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1 quart jar
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
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Add the jalapeño slices to a quart jar (or a leftover pickle jar!).
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Combine the vinegar, water, garlic, sugar, and salt in a small pot and bring to a boil.
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Once boiling, turn the heat off. Pour the brine into the jar and stir, making sure the liquid covers the peppers fully.
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Let sit for at least 10 minutes before putting on the lid.
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Store in the fridge for 8-10 weeks.
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