Pickled Jalapeños

1. 1

   Cut the stems off the jalapeño peppers and slice them into round pieces.

   5 min

2. 2

   Place the whole garlic cloves in a saucepan, add water, vinegar, salt, and sugar. Bring to a boil, stirring occasionally to dissolve the sugar and salt completely.

   5 min

3. 3

   Then add the sliced peppers to the saucepan and let them sit for a few minutes. Once they change color, remove from the heat and let them sit for 10-15 minutes.

   5 min

4. 4

   Transfer the peppers to a clean jar and fill the jar with the marinade (pepper broth). Cool to room temperature, then cover and store in the refrigerator. You can use it from the same day.

1 serving ≈ 200 g

Nutrition values are estimates. - means data is unavailable.