10 minute Pickled Jalapenos without canning! Add delicious spicy heat to any meal especially tacos, nachos, enchiladas or chili!
- 1 pound fresh jalapenos approx. 7-8 peppers depending on size
- 1 cup white vinegar
- 1 cup water
- 2 cloves garlic smashed
- 1 tablespoon granulated sugar
- 1 tablespoon kosher or sea salt
Slice the jalapenos about 1/4″ thick and discard the stems.
Combine the vinegar, water, garlic, sugar and salt in a pot then bring to a full boil stirring to make sure the sugar and salt are dissolved.
Add the jalapeno slices, stir then remove from the heat. Cool slightly for 6-8 minutes, then remove the garlic and transfer the peppers to one large or 2-3 small jars.
Top with the brining liquid and once they’ve cooled completely, add the lid and refrigerate.