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.