Just in time for TACO TUESDAY! Only about 30 minutes from prep to jar and you’ll have some UH-MAZING jalapenos for your tacos, nachos or anything else you want to use them for!
I’ve been all about trying to make my own canned items; jam, mayo, pickles.. so when I came across this quick pickling method, I knew I had to share it.
Only a few easy ingredients that you probably already have in your pantry and you’ll be on your way to spicy deliciousness!!
You Will Need:
- 8-10 jalapeno peppers; thinly sliced
- 1c white vinegar
- 1c water
- 2 garlic cloves; smashed
- 1-3T white sugar the less sugar, the spicier they’ll be!
- 1T salt
- Combine the vinegar, water, garlic, sugar, and salt in a medium sauce pan and bring to a boil. Add the jalapeno slices, stir and remove from heat.
- Allow it to sit at least 8 minutes before transferring to a jar. This can be stored in your fridge for up to two months! But first…. let it cool off for an hour or so.