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Quick-Pickled Jalapeños

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

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Ingredients

number of servings
1
  • 6 ounce Jalapeños Added to
  • 12 Cup white vinegar Added to
  • 12 Cup water Added to
  • 2 tablespoon sugar Added to
  • 2 tablespoon Kosher salt Added to
  • a few black peppercorns Added to
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Directions

15 min.
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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