Fri Oct 18 2024
Pickled Jalapeño
These pickled jalapeño are perfect to give almost any dish a sweet and spicy touch. Make these once, and you'll be hooked.
Note:
The jalapeño can be stored in the fridge for up to 3 weeks.
SERVINGS:
COOKING TIME:
Ingredients
Pickled Jalapeño
- 10 jalapeño, sliced
- 1 1/3 cups water
- 1/3 cups white vinegar
- 3/5 cups sugar
Instructions
- Start by thinly slicing jalapeño then adding it to a glass jar.
- Add water, vinegar and sugar to a sauce pan and bring to a boil. Stir until the sugar dissolves. Let cool and pour over the jalapeño. Set aside to cool completely before storing in the fridge.
- The jalapeño will be ready to eat once they're tender - about 1 hour for very thinly sliced, or overnight for thick slices.