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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. ;)


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

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



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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.

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