Ingredients
Scale
- 10 fresh jalapeños
- 1 cup white vinegar
- 1 cup water
- 2 teaspoons sugar
- 1 teaspoon salt
- 4 cloves garlic, crushed
Instructions
- Wash and slice the jalapeños into rings.
- In a pot, combine the vinegar, water, sugar, and salt. Bring to a boil.
- Add the crushed garlic and jalapeño slices to the boiling liquid.
- Remove from heat and let it cool for about 10 minutes.
- Transfer the jalapeños and liquid into a jar. Ensure the jalapeños are submerged.
- Seal the jar and refrigerate for at least 24 hours before use.
Notes
- For less heat, remove the seeds from the jalapeños.
- These pickles can last up to a month in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Condiments
- Method: Pickling
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 cup
- Calories: 30
- Sugar: 2g
- Sodium: 200mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg