Post by Granny Smith on Oct 6, 2020 15:35:25 GMT -5
I made these a couple of days ago. They were very simple to make and taste good. It took me a while to cool off my mouth, though. Oh, the sacrifices I make! 
Quick Pickled Jalapeños
These quick refrigerator pickled jalapenos are made in minutes with only 4 ingredients -- jalapeños, apple cider vinegar, salt, sugar, and water. (Water doesn't count as an ingredient)
1 pound jalapeños, cleaned and sliced into rings
1 cup apple cider vinegar
1 cup water
3 Tablespoons sugar
2 Tablespoons salt
Thoroughly wash jalapeños. Rinse well and transfer to a cutting board. Trim ends and slice jalapeños into evenly sized rings. (See note) If you have food prep gloves, this is the perfect time to use them. If not, be careful not to touch your face (especially your eyes!) until you have washed your hands very thoroughly. Transfer jalapeños to a glass jar with a tight sealing lid.
Combine apple cider vinegar, water, sugar and salt in a small saucepan.Place over medium heat and heat, stirring constantly, just until sugar and salt are dissolved. You do not need to bring this to a boil, you only need to dissolve the solids. If you prefer, you can do this step in the microwave.
Pour liquid over jalapeños until they are completely submerged. Allow to cool completely, then place in refrigerator.
The jalapeños are ready to eat after 24 to 48 hours but get better the longer they sit.
NOTES:
The apple cider vinegar imparts a sweet taste to the pickled jalapenos but you can substitute distilled white vinegar.
If you prefer, you can just mince the jalapenos in a food processor.
Quick Pickled Jalapeños
These quick refrigerator pickled jalapenos are made in minutes with only 4 ingredients -- jalapeños, apple cider vinegar, salt, sugar, and water. (Water doesn't count as an ingredient)
1 pound jalapeños, cleaned and sliced into rings
1 cup apple cider vinegar
1 cup water
3 Tablespoons sugar
2 Tablespoons salt
Thoroughly wash jalapeños. Rinse well and transfer to a cutting board. Trim ends and slice jalapeños into evenly sized rings. (See note) If you have food prep gloves, this is the perfect time to use them. If not, be careful not to touch your face (especially your eyes!) until you have washed your hands very thoroughly. Transfer jalapeños to a glass jar with a tight sealing lid.
Combine apple cider vinegar, water, sugar and salt in a small saucepan.Place over medium heat and heat, stirring constantly, just until sugar and salt are dissolved. You do not need to bring this to a boil, you only need to dissolve the solids. If you prefer, you can do this step in the microwave.
Pour liquid over jalapeños until they are completely submerged. Allow to cool completely, then place in refrigerator.
The jalapeños are ready to eat after 24 to 48 hours but get better the longer they sit.
NOTES:
The apple cider vinegar imparts a sweet taste to the pickled jalapenos but you can substitute distilled white vinegar.
If you prefer, you can just mince the jalapenos in a food processor.