Pickled Jalapeños

By Ministry of Curry · 15 min

Ingredients

Instructions

1. Wash and dry the jalapeños, then slice them thinly into a glass jar.
2. Heat the vinegar, water, salt and sugar (if using) in a small pan just until the sugar dissolves.
3. Pour the hot brine over the sliced jalapeños.
4. Let it cool to room temperature, then close the jar and refrigerate for at least 30 minutes before serving.
5. Keep refrigerated in an airtight glass jar for 2 to 3 weeks.

Summarized from Ministry of Curry's video. Watch it for the details.