Quick 10 Minute Pickled jalapeno
I used 2 tablespoons sugar in the recipe for a spicy/mild flavor. For spicier jalapenos use 1 tablespoon sugar and for less spicy jalapenos use 3 tablespoons sugar. The more sugar you use, the more heat will be absorbed.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
- 1 tablespoon salt
- 1 cup white vinegar
- 1 cup water
- 2 tablespoons sugar
- 2 cloves garlic (smashed)
- 7-8 jalapeno peppers (thinly sliced)
- Carbohydrate 0.224980000384485 g
- Cholesterol 0 mg
- Fat 0.00652000001322805 g
- Fiber 0.0530000001075286 g
- Protein 0.0219000000444316 g
- Saturated Fat 0.00196000000397653 g
- Serving Size 1 1 jar (504g)
- Sodium 6990.77601416836 mg
- Sugar 0.171980000276957 g
- Trans Fat 0.000280000000568075 g
- Calories 43 calories
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.
