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35 minutes serves 8-10

Pickled Jalapeño Peppers

A condiment All-Star, we think these addictive pickled jalapeños compliment just about any savory dish with a dash of spicy brightness. Fast and easy to make, they’ll keep in the refrigerator for about a month. 
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Pickled Jalapeño Peppers

ACTIVE: 5 min. PASSIVE: 30 min. DIFFICULTY Easy

Ingredients:

  • 1 C white vinegar (nothing fancy here, just plain ‘ol white vinegar)
  • 1 C water
  • 2 T cane sugar
  • 1 T kosher or sea salt
  • 8-10 thinly sliced jalapeño peppers
    1. Combine the vinegar, water, sugar and salt in a medium sauce pan and bring to a boil over medium high heat.
    2. Add the jalapeño slices, stir, and remove from heat.
    3. Let the jalapeños cool in the brine for about 30 minutes. Pour jalapeños and brine in to a glass jar with a lid. Place in fridge for 1 hour before using.
    Made with Pre©

    Chuck Roast - 8 Pack

    • 21g

      Protein
    • 11%

      Less fat*
    • Chuck Roast - 8 Pack
    • 202mg

      CLA
    • 112mg

      Omega 3s

    Find this product in store

    *vs. USDA Data for Choice Chuck Roast - 8 Pack

    Instructions

    Amount per 37g

    • 37g

      1 serving
    • 15kcal

      Calories
    • .45g

      Protein
    • 351mg

      Sodium
    • .3g

      Fiber
    • .05g

      Fat
    • 3.17g

      Carbohydrates
    • 2.19g

      Sugar

    Nutrition is approximate, data retrieved from happyforks.com

    Recipe developed by Jennifer Borchardt
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