Small Batch Pickled Jalapenos |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This makes one quart. Great for when you want to put together some jalapenos out of season. I don't use a water bath on this, since it's just one jar, but you could if you wished. Ingredients:
12 -15 large fresh jalapenos |
1 cup water |
1 cup white vinegar |
3 tablespoons sugar |
1 tablespoon kosher salt |
5 garlic cloves, coarsely chopped |
1/4 cup slivered onion |
1/4 cup chopped baby carrots |
1 tablespoon olive oil |
Directions:
1. Remove stems from jalapenos and slice.
2. Mix sliced jalapenos, along with onion, garlic and carrots in a small bowl and toss with the olive oil.
3. Pack into a clean, hot canning jar.
4. Bring vinegar, water, sugar, and salt to a boil.
5. Pour brine over jalapenos, making sure it covers.
6. Refrigerate several weeks before using.
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