Quick-Pickled Jalapenos Recipe

1. 1

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

2. 2

   In a small saucepan, combine the vinegar, water, sugar, salt, and peppercorns.

3. 3

   Bring to the boil over medium heat, making sure the sugar and salt are dissolved.

4. 4

   Pour the pickle brine over the jalapenos in the jar.

5. 5

   Leave at room temperature until cooled, about 1 hour.

6. 6

   Cover tightly and refrigerate.

* Per serving · 4 servings · Values may vary.

No additional tips available.