Overnight pickled jalapeñosbyzakhar - 1-1.5 lbs of sliced jalapeños
- 3 cups vinegar
- 1.5 cups water
- 7-10 cloves of garlic
- 1 tbsp salt
- 1 tbsp sugar
- 1 tbsp whole peppercorns
Add everything except the jalapeños and garlic to a large pot and bring to a boil over med high heat
Drop to medium low, add jalapeños and garlic and cook for ~5 min and then transfer everything to a clean glass jar.
This is a quick pickle recipe. Since you’re not doing a boiling water bath to sanitize the jar, it is not shelf stable. You should keep it in the fridge and consume within a week or two. You should still wash the jar first with hot soapy water.
The vinegar should be 5% acidity. Do not alter vinegar/water proportions for food safety reasons.
Garlic may turn blue. Science.
cookbook.lol