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.
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
Combine the vinegar, water, sugar and salt in a medium sauce pan and bring to a boil over medium high heat.
Add the jalapeño slices, stir, and remove from heat.
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.
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