Prep Time::10 mins
Cook Time::5 mins
Additional Time::45 mins
Total Time:: 1 hr
Servings::48
Yield::1 1/2 quarts
Ingredients
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1 cup vinegar
1 cup water
2 tablespoons white sugar
1 tablespoon salt
2 cloves garlic, smashed
1 pound jalapeño peppers, thinly sliced
Directions
Combine vinegar, water, sugar, salt, and garlic in a pot over medium-high heat. Bring to a boil, stirring until sugar and salt dissolve. Remove from the heat.
Stir jalapeño peppers into the pot. Let stand until slightly cooled, about 15 minutes.
Transfer jalapeño peppers to a large sterilized Mason jar. Pour in pickling liquid to cover. Let cool to room temperature, about 30 minutes. Seal the jar and refrigerate.