Quick Pickled Jalapenos
Pickled jalapenos are super easy to make and they go great on burgers and sandwiches, and in salads and tacos. You'll always want a jar in your fridge!
Servings: 1 jar
- 6 jalapenos
- 3 whole peeled garlic
- 1 teaspoons whole cumin seeds
- 1½ cups white vinegar
- 2 tablespoons sugar
- 1 tablespoon salt
Slice jalapenos, leaving seeds in tact, but discarding stems. Place into a pint sized mason jar, or other glass, plastic, or ceramic container with a sealable lid. Add in garlic and cumin seeds.
In a small saucepan stir together vinegar, sugar, and salt. Bring to a boil, then remove from heat.
Pour mixture over jalapenos in jar until full. Place the lid on and let cool to room temperature.
Place the lid on to seal and refrigerate.
Calories: 207kcal | Carbohydrates: 33g | Protein: 1g | Sodium: 6991mg | Potassium: 280mg | Fiber: 2g | Sugar: 27g | Vitamin A: 905IU | Vitamin C: 102.5mg | Calcium: 68mg | Iron: 1.5mg