Just in time for TACO TUESDAY! Only about 30 minutes from prep to jar and you’ll have some UH-MAZING jalapenos for your tacos, nachos or anything else you want to use them for!
I’ve been all about trying to make my own canned items; jam, mayo, pickles.. so when I came across this quick pickling method, I knew I had to share it.
Only a few easy ingredients that you probably already have in your pantry and you’ll be on your way to spicy deliciousness!!
Quick Pickled Jalepenos
I’ve been all about trying to make my own canned items; jam, mayo, pickles.. so when I came across this quick pickling method, I knew I had to share it.
Only a few easy ingredients that you probably already have in your pantry and you’ll be on your way to spicy deliciousness!!
- 8-10 jalapeno peppers (thinly sliced)
- 1 cup white vinegar
- 1 cup water
- 2 cloves of garlic (smashed)
- 1-3 Tbsp white sugar (the less sugar, the spicier they’ll be)
- 1 Tbsp salt
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Combine the vinegar, water, garlic, sugar, and salt in a medium sauce pan and bring to a boil. Add the jalapeno slices, stir and remove from heat.
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Allow it to sit at least 8 minutes before transferring to a jar. This can be stored in your fridge for up to two months! But first…. let it cool off for an hour or so.
The Joy of Mindful (tr)Eating 
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