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Quick-Pickled Jalapenos Recipe



Slice the jalapenos and place in a clean jar with a tight-fitting lid.
In a small saucepan, combine the vinegar, water, sugar, salt, and peppercorns.
Bring to the boil over medium heat, making sure the sugar and salt are dissolved.
Pour the pickle brine over the jalapenos in the jar.
Leave at room temperature until cooled, about 1 hour.
Cover tightly and refrigerate.