Ingredients
The following ingredients have 16 Servings
- 20-25 jalapeno peppers (sliced into rings)
- 4-5 cloves garlic (smashed)
- 2 cups white vinegar
- 2 cups water
- 1/2 cup sugar
- 2 tablespoons kosher salt
- 2 teaspoons dried oregano
Instruction
- Bring all ingredients except jalapeños to a boil in a medium sized pot (4-5 cloves smashed garlic, 2 cups white vinegar, 2 cups water, 1/2 cup sugar, 2 tablespoons kosher salt, 2 teaspoons dried oregano).
- Add jalapeño slices to the pot, stir together, and remove from heat. Let sit for at least 10 minutes.
- Use tongs or a slotted spoon to transfer the jalapeños to a jar. Once all the peppers are in there (you can smush them in quite a bit to make them fit), pour enough brine from the pot in the jar to fill it up. Discard any remaining brine.
- Allow the pickled jalapeños to cool in your refrigerator for about an hour before consuming. Store in your fridge for up to 2 months for optimal freshness.
