Momo's Kitchen

Pickled Jalapenos

 

15 large jalapenos, stemmed and sliced

2 garlic cloves, smashed and peeled

1 cup distilled white vinegar

1 cup filtered water

4 tablespoon sugar

2 tablespoon kosher salt

 

In a medium sauce pan combine the garlic, water, vinegar, sugar and salt.

Heat to a boil, stirring to dissolve the sugar and salt.  Once at aboil; add the sliced jalapenos pressing them so they are submerged under the pickling liquids.  Remove the pot off of tthe heat amd let then sit ofr 10-15 minutes.

Use tongs to transfer the jalapenos into a clean jar.  Ladle the pickling juices over the top until you've reached the top of the jar.  Let cool at room temperature before securing a lid and popping them into the fridge.