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Easy Pickled JalapeƱos
Servings:
4
(4-ounce) jars
Ingredients
3/4
cup
water
3/4
cup
distilled white vinegar
3
tablespoons
granulated sugar
1
tablespoon
kosher salt
1
clove
garlic
crushed
1/4
teaspoon
oregano
1/2
teaspoon
crushed red pepper flakes
10
jalapeno peppers
sliced
Instructions
Combine all ingredients, except jalapeno slices, in a medium saucepan. Bring mixture to a boil. Remove from heat. Let mixture cool for 10 minutes.
Divide jalapeno slices equally between jars. Pour vinegar mixture evenly over each jar, cover tightly and refrigerate.
Pickled jalapenos will be ready to use after one week. Store in the refrigerator.
Enjoy!