PICKLED JALAPENOS

Ingredients

1 cup water
1 cup cider vinegar or white vinegar
2 tablespoons white sugar
1 tablespoon sea salt
2 cloves garlic crushed
10 jalapenos thinly sliced
1 medium candy onion diced chew size

Instructions

PICKLED JALAPENOS
In a giant pot over excessive warmth convey water, vinegar, sugar, salt and garlic to a boil.
Add jalapenos and onions. Remove from warmness and let take a seat for 10-15 minutes.
Using tongs do away with the peppers from the pot and area in pint jars. Ladle the pickling brine over the peppers. Let them cool earlier than masking with the lids. Store the jars in the fridge.

Notes

Choose moderate peppers that are uniformly inexperienced in coloration and free of striations or blemishes.
When working with jalapenos put on gloves and do now not contact your face. Wash up wholly after finishing.
If you are a garlic fanatic amplify the beaten cloves to 3-4.
These pickled peppers are now not shelf steady and they should be refrigerated.
If you do not have canning jars let the peppers and answer cool down in the pot. Then use an hermetic container and save in the refrigerator.
Store in the fridge for up to two months.

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