Source: allrecipes.com, Chef John
Ingredients
3/4 cup water
3/4 cup distilled white vinegar
3 tablespoons white sugar
1 tablespoon kosher salt
1 clove garlic, crushed
1/2 teaspoon oregano
10 large jalapeno peppers, sliced into rings
Directions
Combine water, vinegar, sugar, kosher salt, garlic, and oregano in a saucepan over high heat. Bring mixture to a boil, stir in jalapeno peppers and remove from heat. Let mixture cool for 10 minutes.
Pack peppers into jars using tongs, cover with vinegar mixture, cover, and refrigerate until needed.
Pack peppers into jars using tongs, cover with vinegar mixture, cover, and refrigerate until needed.
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