Small Batch Pickled Jalapeños

from ButterYum

makes one 16-ounce jar

Ingredients

• 4-5 jalapeños, washed and sliced into 1/8th-inch thick slices

• 1 whole clove garlic, peeled (optional)

• 1/2 cup water

• 1/2 cup white distilled vinegar

• 2 1/2 tablespoons white granulated sugar

• 1 1/2 teaspoon table salt

Directions

1. Place sliced jalapeños and whole garlic clove in a jar that has a tight fitting lid.

2. In a small saucepan, heat water, vinegar, sugar, and salt; stirring until salt and sugar dissolve (mixture does not need to boil).

3. Pour warm liquid into jar to cover jalapeños.

4. Let jar sit at room temperature for 30-60 minutes before closing and storing in the fridge for up to two months.

Note

• Feel free to mix in some red Jalapeno or Fresno slices. The colorful mix looks beautiful in the jar.