Easiest Pickled Jalapenos

Click HERE to watch the Youtube video!

I really hate a mushy pickled jalapeno. That's the problem I find with the store bought ones- no crunch! You get so much more BANG for your buck when you make your own- and honestly- I don't think there's an easier recipe than this one!

I'm a fan of instant gratification, and if you can wait ONE DAY to taste your pickled jalapenos, then you deserve a medal. I couldn't- I had to try them as soon as the jar cooled down. They were instantly pretty good- but a few days later - AMAZING!

INGREDIENTS:

1 cup white vinegar

1 cup water

2 cloves garlic (cut in half)

2 tbsp. white sugar

1 tbsp. kosher salt

7-8 jalapeno peppers sliced thin

HOW TO:

1.) Combine all ingredients except the jalapenos in a medium saucepan and bring to a boil.

2.) Add sliced jalapenos and remove from the heat.

3.) Let sit for 10 minutes, then transfer the jalapenos to a *clean mason jar.

4.) Pour the hot liquid over the jalapenos making sure all peppers are covered.

NOTES:

*Add less sugar if you want FULL HEAT.

*Sterilize the mason jar by putting through dishwasher right before putting the jalapenos in the jar.

*Must store in fridge - will last up to 2-3 months.