Pickled Jalapeno Peppers
Author: Lori
Ingredients
  • 15 whole large Jalapenos
  • 2 cloves Fresh Garlic, smashed and peeled
  • 1 cup Filtered water
  • 1 cup White Distilled Vinegar
  • 4 tablespoons Sugar
  • 2 tablespoons Kosher Salt
Instructions
  1. You can trim the jalapenos and slice if you want to but we kept ours whole. In a medium sauce pan- combine the garlic, water, vinegar, sugar, and salt. Heat to a boil until sugar is dissolved.
  2. Once it's at a boil, add your jalapenos, keeping them submerged under the water. Remove the pot off the burner and let them sit for about 15 minutes.
  3. Transfer jalapenos to a clean jar (preferably sterilized) using tongs. Using a measuring cup or ladle, pour the pickling liquid into jars.
  4. You can let them cool to room temperature before tightening on lid but I went ahead and put mine on right away. Pop them in the fridge once they've cooled down a bit.
  5. Keep in mind, these are pickled, not canned. That means you need to treat them as an open jar of jalapenos. They'll last a long time if you keep them refrigerated and airtight.
Recipe by A Cowboy's Wife at https://acowboyswife.com/pickled-jalapeno-peppers/