Pickled Jalapenos
Ingredients
- 7 jalapenos sliced
- 2 garlic cloves, peeled and smashed
- 1/2 cup white wine vinegar
- 1/2 cup water
- 2 tbsp tablespoons sugar I use erythritol
- 1 tbsp sea salt
Instructions
- Put the sliced jalapenos in a container with a lid.
- In a small saucepan, bring the garlic, vinegar, water, sugar and salt to a boil. Stir to make sure the sugar melts. Remove from heat and let cool.
- Pour the brine over the jalapenos. Put the lid on and gently shake to distribute the brine. Once cooled, refrigerate and enjoy!
Notes
I like to leave it in the fridge for 3-4 days, but if you like you can eat after a few hours.