Tangy Pickled Jalapenos - Simple and Zesty Recipe

Ingredients

• ¾ cup of refreshing water
• ¾ cup of pure white vinegar
• 4 cloves of minced garlic for a touch of flavor
• 2 tablespoons of sweet white sugar
• 1 teaspoon of fine salt
• 1 ½ cups of vibrant jalapeno peppers, thinly sliced

Step 1

Check a 12-ounce jar thoroughly for any cracks or imperfections. Submerge it in gently simmering water while preparing the jalapenos. Remember to cleanse a fresh, unused lid and ring by washing them in warm, soapy water.

Step 2

In a small saucepan, combine water, vinegar, garlic, sugar, and salt, bringing the mixture to a boil. Stir diligently until the sugar completely dissolves. Once done, take the saucepan off the heat and allow the brine to cool down a bit.

Step 3

Carefully transfer the jalapenos into the sterilized jar. Slowly pour the slightly cooled brine over them, ensuring there is approximately 1/2 inch of space left at the top of the jar for potential expansion. Seal the jar with the lid and refrigerate it for a minimum of 24 hours before serving to let the flavors meld together perfectly.