Pickled Jalapeños
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These Easy Pickled Jalapeños are the perfect way to add a bold, tangy kick to just about any dish!
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They come together in minutes—no canning needed—and bring the perfect balance of heat and flavor.
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To make, s
lice the jalapeños ¼ -⅛ inch thick slices depending on preference, and add sliced jalapeños, garlic and black peppercorns into the jar.
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Add the vinegar, water, sugar, and salt to a saucepan over medium heat. Stir occasionally until the sugar and salt have dissolved, 5 minutes.
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Pour the brine over the jalapeños, gently pushing them down as needed to ensure they are submerged.
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Secure the lid and allow the jalapeños to come to room temperature, about 30 minutes. Then refrigerate for at least 24 hours before using on your favorite meals!
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