Pickled Jalapeños

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!


20 jalapeños

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.