Ingredients

The following ingredients have 4 Servings
  • 1 pound jalapenos (sliced in ¼-inch slices (about 10-20 jalapenos))
  • 2 garlic cloves (peeled and smashed)
  • 2 cups distilled white vinegar ((5% acidity))
  • 2 cups water ((non-chloranated) )
  • 2 tablespoons sugar
  • 2 tablespoon sea salt (kosher or pickling salt (not iondized) )

Instruction

  • Wash the jalapenos peppers and cut them into rings. (see notes)
  • Pack the garlic cloves and jalapeno slices inside the 1-quart mason jar; set aside.
  • In a medium stainless steel or enamel saucepan, heat the vinegar, water, sugar, and salt over medium-high heat. Stir until the sugar melts; the brine should change from cloudy to clear with no grains of salt or sugar in the bottom of the saucepan. Remove from heat and allow it to cool slightly; about 5 minutes.
  • Pour the brine solution into the jar with the pepper slices and garlic. Allow the peppers to sit in the brine solution and cool slightly; about 10 to 15 minutes. As the peppers sit in the warm brine their bright green color will start to fade.
  • Secure the lid; gently shake to distribute the brine. Allow the jar to come to room temperature.
  • When the jalapenos are cool, they’re ready to eat, but will get better with time!