A few tips for these pickles:
-Use a good quality vinegar. Don’t use the bulk white kind that kills your bathroom mold.
-You can liven up the vinegar with anything you like. Go wild.
-Once the vinegar hits the jalapeños, their color will shift from a beautiful vibrant green to a dulled brownish green. Don’t panic.
-Like many things in the kitchen, jalapeño pickles are always better the next day. —Phyllis Grant
a little over a cup
4 to 6
Champagne or white wine vinegar
cloves garlic, peeled and thinly sliced
In This Recipe
Stem and then thinly slice jalapeños into circles. Wash your hands well.
In a saucepan, combine vinegar, sugar, salt, and garlic. Bring to a boil. Turn heat down to low. Stir until sugar and salt are dissolved.
Add jalapeños and simmer for two minutes. Pour into a jar. Cool. Store in the fridge for no more than a week.