I always thought pickling was an arduous task. I heard of refrigerator pickling and decided to give it a try. These jalapeños are really tasty and the recipe was very simple. These are the perfect garnish to have on hand!
2 cups of water
2 cups of white vinegar
4 garlic cloves, minced
4 teaspoons of kosher salt
2 teaspoons of sugar
Slice the jalapeños.
In a large pan, simmer the water, vinegar, salt, sugar, and garlic for 5 minutes.
Remove the pan from heat and add the peppers.
Let the mixture cool to room temperature.
Place the pepper slices in a Weck canning jar, ladling the brine over them.
Seal the container and refrigerate for 24 hours.