These pickled jalapeños are easy to make and a no-brainer topping for your nachos, but the fun doesn't stop there. Use them to make any sandwich more special and any salad less snoozy.
Ingredients
- water: 0.75 cup
- distilled white vinegar: 0.75 cup
- white sugar: 3 Tbsp
- kosher salt: 1 Tbsp
- clove garlic: 1 piece (crushed)
- oregano: 0.5 tsp
- jalapeño peppers, sliced into rings: 10 piece
Metric Conversion
Stages of cooking
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Combine water, vinegar, sugar, kosher salt, garlic, and oregano in a saucepan over high heat. Bring mixture to a boil, stir in jalapeño peppers, and remove from heat. Let mixture cool for 10 minutes.
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Pack peppers into two 8-ounce jars using tongs and cover with vinegar mixture. Cover and refrigerate until needed. Chef Mo
