Description
Pickled jalapeños are a spicy and tangy condiment that can elevate a variety of dishes, adding a burst of flavor and heat.
Ingredients
Scale
- 10 fresh jalapeños, sliced
- 1 cup white vinegar
- 1 cup water
- 2 tablespoons sugar
- 1 tablespoon salt
- 2 cloves garlic, minced
- 1 teaspoon oregano
Instructions
- In a saucepan, combine vinegar, water, sugar, salt, garlic, and oregano. Bring to a boil.
- Add the sliced jalapeños to the boiling mixture.
- Remove from heat and let it cool for about 10 minutes.
- Transfer the jalapeños and pickling liquid to a jar.
- Seal the jar and refrigerate for at least 24 hours before using.
Notes
- For extra flavor, consider adding spices like cumin or coriander.
- These pickled jalapeños can last up to 2 months in the refrigerator.
- Adjust the sugar and salt to taste based on your preference.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 5
- Sugar: 1g
- Sodium: 120mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg