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Pickled Jalapeños

I use gloves to chop these peppers to prevent transferring the jalapeño juice from my hands to my face or eyes.
These are the quick-pickled kind of pickled jalapeños. They can be stored in the refrigerator for a few weeks.
Servings: 8 servings
Calories: 8kcal

Ingredients

  • 4 small jalapeños
  • 1 cup white vinegar
  • 1 cup water
US Customary - Metric

Instructions

  • Add the vinegar and 1 cup of water to a small saucepan and bring to a steady boil.
  • Trim and slice the jalapeños either way (across if you want them as whole rings). Remove the seeds and white inner flesh.
  • Turn the heat off of the simmering vinegar mixture. Add the jalapeños to it and let them sit in the vinegar mixture for at least 15 minutes.
  • Store in jalapeños in the refrigerator for a few weeks.

Nutrition

Calories: 8kcal | Carbohydrates: 0.4g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.004g | Sodium: 127mg | Potassium: 15mg | Fiber: 0.2g | Sugar: 0.2g | Vitamin A: 128IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 0.2mg
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