Quick-Pickled Jalapeños

15 min
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For these easy quick-pickled jalapeños, sliced chiles combine with white vinegar, water, sugar, and salt, with a few black peppercorns for extra flavor.

15 min
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Ingredients

number of servings
1
  • 12 cup white vinegar Added to
  • 12 cup water Added to
  • 2 tbl sugar Added to
  • 2 tbl Kosher salt Added to
  • a few black peppercorns Added to
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Directions

1. Step

Slice the jalapeños and place in a clean jar with a tight-fitting lid.

2. Step

In a small saucepan, combine the vinegar, water, sugar, salt, and peppercorns. Bring to the boil over medium heat, making sure the sugar and salt are dissolved.

3. Step

Pour the pickle brine over the jalapeños in the jar. Leave at room temperature until cooled, about 1 hour. Cover tightly and refrigerate.

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