• Amy Lippert, NTP

Crunchy Pickled Jalapeños

Updated: Oct 3

Looking for a little spice in your life? Look no further, these quick pickled jalapeños are spicy, crunchy, and tangy!




Crunchy Pickled Jalapeños

1 sanitized 16oz mason jar with canning lid

5-6 Fresh Jalapeños, sliced about 1/4” thick

1/2 cup Distilled White vinegar

1/4 tsp Sea salt

1/8 tsp Black pepper

1/4 tsp Crushed Red pepper

Filtered Water


Directions:


Add vinegar, salt, pepper, and crushed red pepper to jar. Fill with sliced jalapeños, as much as you can get in there! Fill with filtered water, seal with the lid, shake to mix and let sit on the counter for at least 4 hours. Refrigerate and enjoy! Lasts about a month in the fridge!


Did you make this recipe? Tag @almond.milk.and.cookies on Instagram and hashtag it #almondmilkandcookies



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