Makes 4 (4-ounce) jars
3/4 cup water
3/4 cup distilled white vinegar
3 tablespoons granulated sugar
1 tablespoon kosher salt
1 clove garlic, crushed
1/4 teaspoon oregano
1/2 teaspoon crushed red pepper flakes
10 jalapeno peppers, sliced
Combine all ingredients, except jalapeno slices, in a medium saucepan. Bring mixture to a boil. Remove from heat. Let mixture cool for 10 minutes.
Divide jalapeno slices equally between jars. Pour vinegar mixture evenly over each jar, cover tightly and refrigerate.
Pickled jalapenos will be ready to use after one week. Store in the refrigerator.
Printed from www.TheComfortofCooking.com