Instructions
In a large pot over high heat bring water, vinegar, sugar, salt and garlic to a boil.
Add jalapenos and onions. Remove from heat and let sit for 10-15 minutes.
Using tongs remove the peppers from the pot and place in pint jars. Ladle the pickling brine over the peppers. Let them cool before covering with the lids. Store the jars in the fridge.
Notes
Choose mild peppers that are uniformly green in color and free of striations or blemishes.
When working with jalapenos wear gloves and do not touch your face. Wash up thoroughly after finishing.
If you are a garlic fanatic increase the crushed cloves to 3-4.
These pickled peppers are not shelf stable and they must be refrigerated.
If you don’t have canning jars let the peppers and solution cool down in the pot. Then use an airtight container and store in the refrigerator.
Store in the fridge for up to two months.
Nutrition
Calories: 12kcal | Carbohydrates: 2g | Protein: 0.1g | Fat: 0.04g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.003g | Sodium: 350mg | Potassium: 27mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 76IU | Vitamin C: 9mg | Calcium: 4mg | Iron: 0.04mg
