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Yummly User: "Love them and I’m making more right now!" Read More
6Ingredients
45Minutes
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Ingredients
US|METRIC
1 SERVINGS
- 20 jalapeños (large, sliced, stems discarded)
- 2 garlic cloves (smashed and peeled)
- 1 cup distilled white vinegar
- 1 cup filtered water
- 4 Tbsp. sugar
- 2 Tbsp. kosher salt
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Reviews(9)
Yummly User 3 years ago
Love them and I’m making more right now!
Yummly User 4 years ago
Awesome, I was very careful to remove all of the seeds from the peppers so they had a great amount of heat and pickled flavor without being overpowering to nachos or any other dish I serve them with. Ate them with crackers and goat cheese as well as an appetizer. Love them and I making a second batch today!
Yummly User 4 years ago
Enjoyed them, making again todnight
Yummly User 4 years ago
Excellent recipe. Used 1/2 the sugar in first batch and lost almost all the heat from the peppers. Very tasty but very mild. Second batch used 1 tbl spoon sugar and lovin the result!
Yummly User 5 years ago
Jalapeños stay crunchy great flavour!
Yummly User 6 years ago
I added 4 cloves of garlic and threw in some onion, added about a tbsp more salt than the recipe called for. VERY good! Crisp and easy to make. Highly recommend.
Yummly User 6 years ago
Keeps them crunchy and spicy. Very easy and quick to make.
Yummly User 7 years ago
Great the sugar gave it a nice twist love it
Yummly User 7 years ago
Great pickled jalapeños. I no longer buy store bought. Even growing jalapeños in my garden for this recipe.