Pickled Jalapenos are so easy to make. What’s holding you back? Making jars of fast and easy pickled jalapenos is the perfect way to bottle summer.
3/4 c water
3/4 c distilled white vinegar
3 T sugar
1 T kosher salt
1 crushed clove of garlic
1/2 t oregano
10 – 15 large jalapenos, sliced into rings (seeded and deveined if you prefer not much spice)
Combine water, vinegar, sugar, salt garlic and oregano in a saucepan over high heat. Bring mixture to a boil.
Add jalapenos and remove from heat. Let cool for 10 minutes.
Pack peppers into a quart jar, (at least that’s what mine made). Cover with vinegar mixture until it reaches about 1/2″ from the top.
When cool, cover and refrigerate.
From Chef John at AllRecipes.
Keywords: jalapenos, pickled jalapenos, Pickles, recipe for pickled jalapenos, pickled jalapenos recipe, Mexican food, pickled jalapenos quick