Pickled Jalapeño Peppers Recipe

Directions

1. 1

   Prepare the Jalapeños

   Wash the jalapeño peppers thoroughly. Remove the stems and slice them into rings, keeping the seeds if you want extra heat.

2. 2

   Make the Pickling Brine

   In a saucepan, combine the white vinegar, water, sugar, and salt. Add the garlic cloves, black peppercorns, oregano, and bay leaves. Bring the mixture to a boil over medium heat, stirring until the sugar and salt dissolve.

3. 3

   Combine and Simmer

   Once boiling, add the sliced jalapeños to the brine. Reduce heat and let it simmer for about 5 minutes.

4. 4

   Transfer to Jar

   Using a slotted spoon, transfer the jalapeños to a clean glass jar, packing them tightly. Pour the hot brine over the jalapeños, ensuring they are fully submerged. Allow to cool at room temperature.

5. 5

   Refrigerate

   Once cooled, seal the jar with a lid and refrigerate. Let the jalapeños pickle for at least 24 hours before using for the best flavor.