Description
Keep homemade pickled jalapeños around for your favorite Tex-Mex dishes. And pizza!
Ingredients
Units
Scale
- 1/2 pound of jalapeños
- 1 cup white wine vinegar
- 1 cup water
- 3 garlic cloves, peeled
- 1 bay leaf
- 1/2 tablespoon black peppercorns
- 1/2 tablespoon salt
Instructions
- In a medium saucepan, combine the vinegar with the cup of water. Stir over low heat.
- Add the rest of the ingredients, stirring over heat until the salt has fully dissolved.
- Let cool.
- With a knife, pierce each jalapeño and place them in the jar.
- Pour the pickling mixture over the chiles and cover.
- Refrigerate for at least three days before using.
Notes
You only need to the pickling mixture to get warm so everything dissolves. Do not boil.
Makes 2 half-pint jars of pickled jalapeños.
