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Quick Pickled Jalapeños
Quick and EASY 10 minute pickled jalapeños
Servings: 5
Calories: 18kcal
Ingredients
- 5 jalapeños 1 cup thinly sliced
Brine
- ½ cup white vinegar
- ½ cup water
- 1 teaspoon kosher salt Taste salt and adjust if needed
- 1 tablespoon sugar optional
Instructions
- Wash and dry the jalapenos. Slice thin and place in a glass jar.
- Add the brine ingredients to a small saucepan and cook just until the sugar dissolves.
- Pour the vinegar water over the sliced jalapenos.
- Cool to room temperature. Then close and refrigerate the jar for atleast 30 minutes before serving.
- Keep refrigerated in an airtight glass jar for 2 to 3 weeks.
Video
Nutrition
Calories: 18kcal | Carbohydrates: 3g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.004g | Sodium: 467mg | Potassium: 35mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 151IU | Vitamin C: 17mg | Calcium: 4mg | Iron: 0.05mg
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