Pickled Jalapenos
Use these crunchy, hot pickled peppers to top salads, tacos, and sandwiches, or dice them up and stir into your next batch of guacamole.
Nutrition
Calories: 5 kcalCarbohydrates: 1 gSodium: 50 mgSugar: 1 g
Ingredients
- 8 oz. jalapenos stemmed and sliced thin
- 1/2 red onion sliced thin
- 1 1/4 cups distilled white vinegar
- 1 1/4 cups water
- 1/4 cup sugar
- 1 Tbsp. kosher salt
- 1 garlic clove crushed
- 2 tsp. black peppercorns
Instructions
- 1. Pack jalapenos and onion into one clean 16-ounce lidded jar, or divide between two 8-ounce lidded jars.
- 2. Combine vinegar, water, sugar, salt, garlic, and peppercorns in a small saucepan and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until sugar and salt are dissolved, about 1 minute.
- 3. Pour hot liquid over jalapenos and onion, pushing down to submerge, and seal tightly. Let cool completely, then refrigerate for at least 2 days before using and up to 1 month.
- Source: Hannaford fresh Magazine, July - August, 2017