This really IS quick!
I used the last of my garden jalapenos for this. Made 2 small jelly jars - one to give to my friend whose yard my hot pepper plants are in.
The author said to use more sugar if you want milder peppers. I used the 1 T. she suggested, and the mild heat is perfect for me!
Lee
gimmedelicious.com
Ingredients
1 cup white vinegar
1 cup water
2 cloves garlic smashed
2 tablespoons sugar
1 tablespoon salt
7-8 jalapeno peppers thinly sliced
Instructions
Combine the vinegar, water, garlic, sugar, and salt in a medium pot and bring to a boil. Add jalapeno slices, stir, and remove from heat.
Let sit for at least 8 minutes then use tongs to remove the jalapenos from the pot to a jar; cover with the brining liquid to fill the jar.
Store in the fridge for up to two months.
I used the last of my garden jalapenos for this. Made 2 small jelly jars - one to give to my friend whose yard my hot pepper plants are in.
The author said to use more sugar if you want milder peppers. I used the 1 T. she suggested, and the mild heat is perfect for me!
Lee
Quick 10 Minute Pickled Jalapenos
Quick 10 Minute Pickled Jalapenos
Can you believe these crunchy, tangy, and sweet pickled jalapenos are ready in under 10 minutes?! After trying this quick pickled jalapeno recipe, I promise you will never go back to jarred jalapenos again. This recipe
gimmedelicious.com
Ingredients
1 cup white vinegar
1 cup water
2 cloves garlic smashed
2 tablespoons sugar
1 tablespoon salt
7-8 jalapeno peppers thinly sliced
Instructions
Combine the vinegar, water, garlic, sugar, and salt in a medium pot and bring to a boil. Add jalapeno slices, stir, and remove from heat.
Let sit for at least 8 minutes then use tongs to remove the jalapenos from the pot to a jar; cover with the brining liquid to fill the jar.
Store in the fridge for up to two months.