Easy Pickled Jalapeños
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!