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