Ingredients
- ¾ cup water
- ¾ cup white vinegar
- 4 cloves garlic, minced
- 2 tablespoons white sugar
- 1 teaspoon salt
- 1 ½ cups jalapeno peppers, sliced
What Makes This Recipe So Great
Tips To Improve This Recipe
- Slice jalapeños evenly to ensure consistent pickling.
- Let the peppers sit at room temperature for a few hours before refrigerating to develop more flavor.
Step 1
First, check your 12-ounce jar to make sure it’s free of any cracks. Pop it into simmering water to sterilize while you get everything else ready. Wash the new lid and ring thoroughly in warm, soapy water.
Step 2
In a small saucepan, combine water, vinegar, garlic, sugar, and salt. Bring it all to a boil, stirring occasionally until the sugar has dissolved. Once that’s done, take the pan off the heat and let the brine cool down a bit.
Step 3
Carefully place the jalapeños into the sterilized jar. Pour the slightly cooled brine over the peppers, leaving about half an inch of space at the top so things have room to expand. Screw the lid on tightly and pop the jar in the fridge.
Step 4
Let the jalapeños sit for at least 24 hours before digging in to let the flavors develop.
