Empty My Fridge
#shorts Pickled Jalapeños
Ingredients
- Jalapeño chili5
- Vinegar½ cups
- Salt1 tsp
- Sugar1 tbsp
Instructions
- Wash and dry the jalapeños. Slice them thinly and place in a glass jar.
- Add the vinegar, water, salt and sugar to a small saucepan and heat just until the sugar dissolves.
- Pour the hot brine over the sliced jalapeños.
- Let cool to room temperature, then close the jar and refrigerate for at least 30 minutes before serving.
- Keep refrigerated in an airtight glass jar for 2 to 3 weeks.
Summarized from Ministry of Curry's video. Watch it for the details.
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