Easy Pickled Jalapenos (Gluten-free,soy-free, dairy-free)

If you love chili peppers, you should seriously consider giving them a quick pickle! You'll still get all of the heat in addition to a pop of sour. I like to do this when I have extra chilis that I don't have plans to use so I can prolong their usability. ;)

Pickled chilis make a great spicy topping to sandwiches, salads, pastas, pizzas... even bloody marys!

Easy Pickled Jalapenos (Gluten-free,soy-free, dairy-free)

INGREDIENTS:

• 5-10 large jalapenos or red chilis, sliced and stems discarded

• 1 clove garlic, peeled and slightly smashed

• 1/2 cup white vinegar

• 1/2 cup water

• 2 T sugar

• 1 tsp kosher salt

DIRECTIONS:

• In a small saucepan, combine the garlic, vinegar, water, sugar and salt.

• Bring to a boil, stirring to dissolve the sugar and salt.

• Place the chili pepper slices in a glass jar with an airtight lid.

• Pour the pickling liquid mixture over the chili pepper slices.

• Let cool to room temperature before securing the lid and refrigerating.