[vc_row][vc_column][vc_column_text]A common garnish in Mexican cuisine, these pickled jalapeños are easy and quick to make. They are great on nachos, in quesadillas, on burgers and so much more.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/4″][vc_column_text]YIELD: 4 servings
TIME: 15 minutes[/vc_column_text][/vc_column][vc_column width=”3/4″ css=”.vc_custom_1583889745287{padding-top: 0px !important;padding-bottom: 0px !important;}”][vc_column_text css=”.vc_custom_1583889848445{padding-top: 0px !important;padding-bottom: 0px !important;}”]
[/vc_column_text][/vc_column][/vc_row][vc_row css=”.vc_custom_1584307889277{margin-top: 10px !important;}”][vc_column][vc_separator color=”black”][/vc_column][/vc_row][vc_row][vc_column width=”1/3″ css=”.vc_custom_1584215381739{margin-right: 20px !important;padding-top: 20px !important;padding-right: 25px !important;background-color: #f6f4f5 !important;border-radius: 5px !important;}”][vc_column_text]INGREDIENTS
- 15 to 20 large jalapeños, sliced, stems discarded
- 2 garlic cloves, smashed and peeled
- 1 cup distilled white vinegar
- 1 cup filtered water
- 4 tbsp sugar
- 2 tbsp Kosher salt
[/vc_column_text][/vc_column][vc_column width=”2/3″ css=”.vc_custom_1583889959623{margin-top: 10px !important;padding-left: 50px !important;}”][vc_column_text]METHOD[/vc_column_text][vc_column_text]
In a medium sauce pan, combine the garlic, water, vinegar, sugar and salt.
Heat to a boil, stirring to dissolve the sugar and salt. Once boiling; add the jalapeños pressing them so they are submerged under the pickling liquids. Remove the pot off of the heat and let sit for 10-15 minutes.
Transfer the jalapeños into a clean jar. Ladle the pickling juices over top until you’ve reached the top of the jar. Let cool at room temperature before securing a lid and putting them into the fridge
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