Crunchy Quick Pickled Jalapeños
 
Ingredients
  • 1 cup white vinegar
  • 1 cup water
  • 2 garlic cloves , sliced
  • 2 Tbsp sugar (or 3 if you prefer less heat)
  • 1 Tbsp salt
  • Approx 2 cups of sliced jalapenos
Instructions
  1. Combine all the ingredients except the vegetables in a pot.
  2. Bring to a boil and then add vegetables. Stir and remove from heat. Let sit for about 10 minutes and then carefully transfer vegetables to a jar.
  3. Cover completely with the brining liquid. Refrigerate.
  4. (Can be refrigerated for over a month.)
Recipe by Between Carpools at https://betweencarpools.com/quick-pickles-pesach/