Easy Pickled Jalapeno Peppers
  • ¾ cup water
  • ¾ cup distilled white vinegar
  • 2 tablespoons white sugar
  • 1 tablespoon sea salt
  • 1 clove garlic, crushed (1 teaspoon minced garlic)
  • ½ teaspoon oregano
  • ½ teaspoon red pepper flakes (optional)
  • 15-20 large jalapeno peppers, sliced into rings (approx 2 cups)
  1. Add sliced jalapenos to pint jar and set aside.
  2. Combine water, vinegar, sugar, kosher salt, garlic, oregano, and red pepper flakes in a saucepan over high heat. Bring mixture to a boil. Boil until sugar and salt have dissolved. Remove from heat.
  3. Pour brine into jar with sliced jalapeno peppers, covering when full. Let peppers cool for 10 minutes.
  4. Refrigerate for one week to allow for maximum flavor.
Recipe by My Hot Southern Mess at https://www.myhotsouthernmess.com/2017/08/13/pickled-jalapeno-peppers/