EASY Pickled Jalapenos
Spicin' and Dicin'
Flavoring your world - one spice blend at a time.
Total Time: 5-10 mins (3-5 days chill time)
Servings: 8
INGREDIENTS
8-12 large whole jalapeno peppers
3oz white distilled vinegar
1oz water
1 tsp garlic, minced
1/2 tsp turmeric (for color)
8oz mason jar
PREPARATION
1) Cut tops of jalapeno peppers off. Using a small pairing knife, remove the seeds by gently cutting around the inside of the pepper in a circular motion. Cut peppers into slices. If you prefer more heat, feel free to leave the seeds intact instead of removing them.
2) Fill mason jar up with jalapeno slices. Add remaining ingredients. Place lid on and shake to combine. Add more vinegar or water as needed. The peppers should be completely submerged in the liquid.
3) Place jar in refrigerator and chill for 3-5 days. Jalapenos will lose their bright green color when ready. Store up to a year in the refrigerator (although, you’ll probably finish them long before then!)
Add to all your favorite meals! Nachos, tacos, omelets, pizza…the list is endless!
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