Pickled jalapenos recipe
Makes 15 servings
- 15 large Jalapenos, sliced
- 2 Tbsp minced garlic
- 1 cup Distilled White Vinegar
- 1 cup Filtered Water
- 4 tablespoons Sugar
- 2 tablespoons Kosher Salt
In a medium sauce pan combine the garlic, water, vinegar, sugar and salt.
Heat mixture to a boil, stirring to dissolve the sugar and salt. Once at a boil; add the sliced jalapenos. Remove the pot from the heat, cover, and let sit for 10-15 minutes.
Transfer the jalapenos into a clean, glass jar. Ladle the pickling juices over top until the jar is filled. Let cool at room temperature before securing a lid and placing them into the refrigerator.
Nutrition analysis per serving: 25 calories, 0 g fat, 26 g protein, 5 g carbohydrate, 0 g fiber, 930 mg sodium