EATS: Pickled Jalapeños
This quick pickled jalapeños recipe is simple to make and a great game day eat. Is there anything better than sweet and spicy? Pickled Jalapeños give a great kick on a charcuterie board, make an excellent deviled egg topping, you can add it to my ultimate party dip or throw on nachos or burgers. Versatile and delicious!
A quick pickle is easy to make and it tastes better than anything you buy off of the shelf. When I make quick pickled jalapeños or cucumbers I’ll make more than I plan on serving because they store well and come in as a handy topping on sandwiches and salads through out the week.
Pickled Jalapeños Ingredients
2 cups (about 4-5 peppers) red and green Jalapeños, sliced
1 cup white vinegar
1/2 cup water
1/4 cup cane sugar
2 teaspoons kosher salt
Pickled Jalapeños Instructions
Combine water, vinegar, sugar and salt into a medium sauce pot.
Place over high heat and bring to a boil. Cook and stir until sugar and salt dissolve
Add jalapeños to boil and cook for approximately 1 minute
Shut off heat
Let cool
Serve after cooling or pack jalapeños with juice in non-reactive container (glass or plastic)