Quick Pickled Jalapeños

Name: Quick Pickled Jalapeños
Prep time: 10 min
Total time: 10 min
Yield: 8
Cuisine: Mexican
Ingredients: 1 cup warm water; 1 cup vinegar; 2 tsp sugar; 2 tsp salt; 4 piece jalapeños, sliced thinly

10 mins prepServes 8

Quick-Pickled Jalapeños fall in the category of what I call “secret weapons.” They add spice, acid, and a touch of sweetness to anything you throw them on - I highly suggest using them as a burger topping, stuffed into beef or fish tacos, and even chopped up into guacamole.

8 servings

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Instructions

Combine the water, sugar, and salt in a glass jar and stir to dissolve the sugar and salt. Cool to room temperature. Place the jalapeños into the glass jar and use a spoon to push the peppers down to ensure they are submerged. Then cover and stash in the fridge for many months. You can enjoy these as soon as the next day; the pickled flavor will increase the longer they sit in the fridge.

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Quick Pickled Jalapeños

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