Easy Homemade Pickled Jalapenos

1. 1

   Trim the stems off of all the jalapenos and discard.

2. 2

   Slice the jalapenos into rings and set aside.

3. 3

   In a medium sauce pan combine the garlic, water, vinegar, sugar and salt.

4. 4

   Heat to a boil, stirring to dissolve the sugar and salt.

5. 5

   Once at a boil; add the sliced jalapenos pressing them so they are submerged under the pickling liquids.

6. 6

   Remove the pot off of the heat and let them sit for 10-15 minutes.

7. 7

   Use tongs to transfer the jalapenos into a clean jar.

8. 8

   Ladle the pickling juices over top until youve reached the top of the jar.

9. 9

   Let cool at room temperature before securing a lid and popping them into the fridge.

10. 10

    Because these are not canned jalapenos, I would personally treat these as I would any opened jar of jalapenos.

11. 11

    They should last a long while if kept refrigerated in the airtight jar.

* Per serving · 4 servings · Values may vary.

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