Ingredients
- 24 oz mason jar
- 2-3 cups sliced jalapeños (see below)
- 3/4 cup white vinegar
- 3/4 cup water
- 1/2 TBSP sea salt
- 2 cloves of garlic, peeled + minced
- 1/2 tsp dried oregano
- optional 1-2 TBSP sugar (if less spicy peppers are desired)
Instructions
- Wash and dry a 24-32 oz capacity mason jar.
- Slice your peppers into discs, discarding the stem.
- Bring water to vinegar to a boil in a medium saucepan.
- Add peppers, sea salt, garlic, oregano, and sugar.
- Skip the sugar if you want supremely spicy jalapeños.
- Reduce heat to lowest setting and simmer for about a minute before removing from heat.
- Allow to cool (approx. 10 minutes or so) then pour into your mason jar.
- Slap on the lid and pop in the fridge. That's it!
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