20 Minute Pickled Jalapenos
20 Minute Pickled Jalapenos are just 6 ingredients. These are slightly sweet and spicy with a hint of garlic.
Ingredients
- 2 cups white vinegar
- 2 cups water
- 4 tbsp white sugar
- 2 tbsp kosher salt
- 5 cloves smashed, peeled, cloves of garlic
- 20 medium/large sliced, whole jalapeno peppers
Instructions
- Combine the top 6 ingredients in a saucepan and bring to a boil.
- Wash, then slice the jalapenos into rings.
- As soon as the vinegar mixture comes to a boil, immediately add the sliced jalapenos, stir and remove the saucepan from heat.
- Let the saucepan of pickled jalapenos sit in the hot vinegar liquid for 10 minutes (or even longer is fine).
- Carefully place the heated jalapeno slices into a quart jar (glass bowl is fine if that is what you have) and fill to the top, pushing the peppers down with tongs as you go.
- Using a ladle, fill the jar of jalapenos with the pickling liquid, about 1/4 inch from the top. You can let these cool on the counter, eat them or store them in the fridge with a lid or cover.
- These can be kept in the refrigerator for several months if kept covered.
Notes
***smaller jalapenos are typically hotter than the larger jalapenos, so choose the size based on your likes***