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Hot Pickled Jalapeños

Quick hot pickled jalapeño recipe
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Prep Time 5 mins
Cook Time 15 mins
Total Time 44 mins
Servings 2 Large Jars

Ingredients
  

  • 8 Large Jalapeños Cut into rings
  • 1 Cup Distilled White Vinegar
  • 1 Cup Water
  • 1 Teaspoon Dried Oregano
  • 1/2 Teaspoon Crushed Red Pepper Flakes
  • 1 Teaspoon Himalayan Sea Salt
  • 1 Clove Garlic Minced

Instructions
 

  • Combine vinegar, water, oregano, red pepper flakes, salt, and garlic in a medium pot and bring to a boil
  • Turn off heat and add jalapeño rings. Stir frequently for even cooking and let it sit in the hot liquid for 10 minutes.
  • Load rings inside of two large jars and fill to the top with cooked vinegar mixture.
  • Let it cool for 10 minutes, put lids on jars, and store in the refrigerator for a minimum of 24 hours. These can be stored for up to 2 weeks in the refrigerator.

Notes

For sweeter or less hot jalapeños, add 1 Tablespoon of organic cane sugar to pot with vinegar mixture and bring to a boil. The sugar makes it slightly sweet and cuts down the heat quite a bit!