08/26/2026
Easy Pickled Jalapeños
5-7 large jalapeños, thinly sliced
1 cup vinegar
1 cup water
2 tbsp sugar
1 tbsp salt
2 garlic cloves, smashed
Combine vinegar, water, sugar, salt, and garlic and bring to a boil. Stir well. Add sliced jalapeños and boil for 8 minutes. Remove from heat and add jalapeños to the jar, then the liquid. Store in refrigerator for 2 months, or can for shelf stability.
Enjoy!