Zutaten für Small Batch Pickled Jalapenos
- Fresh Jalapenos
- 1/2 cup water
- White Vinegar
- 1/4 cup sugar
- Kosher Salt
- Garlic Cloves
- 1/2 cup thinly sliced red onion
- Baby Carrots
- 2 tablespoons olive oil
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Zubereitung von Small Batch Pickled Jalapenos
- Remove stems from 1 pound jalapeños and slice them into your preferred thickness (rings, halves, or slices).
- In a medium bowl, gently toss the sliced jalapeños with 1/2 cup thinly sliced red onion, 2 cloves minced garlic, and 1/2 cup julienned carrots. Drizzle with 2 tablespoons olive oil and mix well.
- Pack the jalapeño mixture tightly into a clean, sterilized 1-quart canning jar, leaving about 1/2 inch headspace.
- In a small saucepan, combine 1 cup white vinegar, 1/2 cup water, 1/4 cup sugar, and 1 teaspoon salt. Bring to a rolling boil, stirring until sugar and salt dissolve completely.
- Carefully pour the hot brine over the jalapeños in the jar, ensuring the jalapeños are fully submerged and leaving about 1/2 inch headspace.
- Let the jar cool completely to room temperature before sealing. Refrigerate for at least 3 weeks (or up to 2 months) to allow the flavors to fully develop. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
292 g
Sugar
195g
Fat
10g
Carbs
20g
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