Pickled Jalapeños
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These are handy to have around for any Mexican, Southwestern, or even Oriental dishes you might want to cook. They are very quick and easy to do too.
Ingredients
- Jalapeno Peppers
- Garlic cloves
- Brine for 4 pints
- 2 cup vinegar
- 2 cup water
- ½ cup sugar
- 2.5 tbsp canning or kosher salt
- 1.5 tsp oregano
Instructions
- Wash the jalapenos and slice into rings
- Pack the rings into jars
- Add a clove of garlic to each ½ pint jar, 2 cloves to a pint, 4 cloves to a quart
- Heat the brine mixture to boiling, and then pour over the peppers in the jars.
- Let cool and refrigerate, or
- Process for 10 minutes in a hot water bath canner.