Easy Pickled Jalapeños
Easy Pickled Jalapeños are super cheap and easy to make and so much better than store bought! These pickled jalapeños are an excellent addition to sandwiches, burgers, and even your favorite pasta dish.
- 6 large large jalapeños sliced, stems discarded (3 cups)
- 1 cup filtered water
- 1 cup distilled white vinegar
- 3 garlic cloves peeled and gently crush
- 4 tablespoons sugar
- 2 tablespoons kosher salt
Rinse off jalapeños and slice into evenly sized rings.
Pack jalapeño rings into glass jars (or one very large with a tight-fitting lid). Add a clove of garlic to each jar. If using one large jar, add them all into that jar.
In a medium saucepan, combine water, vinegar, salt, and sugar.
Bring water to a low simmer and stir until sugar and salt are just melted (not boiling).
Remove vinegar mixture and using a ladle very carefully pour the mixture into the jars with jalapeños rings.
Allow to cool for approximately 1-hour, cover and refrigerate.
The pickled jalapeños are ready to eat in 24 to 48 hours.
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