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- 2 cups
- 1 cup white vinegar
- 1/4 cup water
- 1 tbsp granulated sugar
- 1 tsp salt
- garlic powder
- jalapeno peppers, sliced in half lengthwise
- BOIL vinegar with water, sugar, salt and garlic powder in a small saucepan until sugar dissolves.
- PACK jalapenos into a clean 2-cup glass jar. Ladle hot vinegar mixture over the peppers until liquid reaches 1/2 in. below rim of jar. Wipe rim with a clean towel and secure lid on jar. Let stand at room temperature overnight. Use right away or refrigerate up to 1 month.
Pickled red chilies: Instead of jalapeno peppers, use 200 g red chili peppers. Add 3 shallots, cut in half, to jar along with chilies. Continue with recipe.
Pickled banana peppers: Instead of jalapeno peppers, use 225 g banana peppers. Add 1 tbsp pickling spice to boiled vinegar mixture. Continue with recipe.
Pickled scotch bonnets: Instead of jalapeno peppers, use 140 g Scotch bonnets. Add 4 bay leaves to jar along with peppers. Continue with recipe.
Nutrition (per Tbsp)
- 1 g
- 30 mg