My favorite topping to practically everything is now on the blog! My obsession with pickled jalapeños has caused me to start making my own so I can add them to salads, eggs, or Southwest Chili. This recipe uses garlic which adds the most amazing flavor!
Ingredients
- 10 jalapeño peppers – thinly sliced
- 1/2 cup white vinegar
- 1/2 cup water
- 2 garlic cloves – minced
- 1 1/2 Tbsp. white sugar
- 1 Tbsp. sea salt
Directions
- Place water and vinegar in medium sauce pan and bring to boil
- Add sliced jalapeños, garlic, sugar, and salt to boiling water – reduce heat to low and simmer for 1 minute
- Remove from heat and let cool in saucepan for ~15 min
- Pour jalapeños and liquid into mason jar or sealable container and place in fridge for at least 2 hours to marinade – store for up to 2 months
*Yields ~ 2 cups pickled jalapeños