Pairs well with Pickled Jalapeños
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Pickled Jalapeños
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Homemade pickled jalapeños made with vinegar, water, sugar, salt, garlic, and peppercorns. Perfect for adding a spicy, tangy kick to your dishes.
00:10:00 total
Serves 6
easy
Sides / Appetizer
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Ingredients
- jalapeños - 6 (fresh, sliced into rings)
- white vinegar - 1/2 cup (120ml) (or apple cider vinegar for a touch of sweetness)
- water - 1/2 cup (120ml)
- salt - 1 teaspoon
- sugar - 1/2 tablespoon (helps balance acidity)
- garlic - 2 cloves (smashed cloves)
- black peppercorns - 3-4 (whole, optional)
Instructions
- Prepare pickling liquid: Combine vinegar, water, sugar, salt, smashed garlic cloves, and whole peppercorns in a saucepan.
- Simmer pickling liquid: Bring the mixture to a simmer to dissolve sugar and salt and infuse flavors.
- Prepare jalapeños: Slice fresh jalapeños into rings.
- Combine and cool: Place sliced jalapeños in a container and pour the hot pickling liquid over them. Let cool to room temperature.
- Refrigerate: Seal the container with a lid and refrigerate. The pickled jalapeños will last a long time and develop flavor.
