Pickled jalapeños- A very simple recipe, go very well with Mexican dishes, as a pizza topping, with wraps, with burger, list is endless.
Thinly slice the jalapeños.
In a sauce-pan add smashed garlic, white vinegar, water, sugar and salt. Bring it to boil at low-medium flame.
Switch off the flame, add sliced jalapeños and dry whole red chili.
Give it a mix and let it sit for 10-12 minutes. You will see jalapeños changing its color.
Using tong transfer the jalapeno into lidded jar, pour in liquid to fill the jar.
Let the pickled jalapenos cool to room temperature. Store refrigerated for up to 2 months.
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