Quick Pickled Jalapenos {No Cook}
Serves: 1 quart
  • 3½ cups sliced jalapenos
  • 2 cloves garlic, halved
  • 1 tsp black peppercorns
  • 1 tbsp salt
  • ¾ cup distilled white vinegar
  • water
  1. Fill a quart-sized jar with jalapenos, garlic and peppercorns.
  2. In a bowl, combine the salt and vinegar. Stir until salt is dissolved. Pour over jalapenos.
  3. Top the jar off with water, cap, and gently shake to evenly distribute everything.
  4. For best taste, refrigerate at least 2 days before eating.
  5. Keep stored in refrigerator.
Recipe by Flying on Jess Fuel at https://www.jessfuel.com/quick-pickled-jalapenos-no-cook/