Pickled Jalapeños - joe-possum/recipes GitHub Wiki
- 5-6 jalapeño peppers sliced
- 5 oz white wine vinegar
- 5 oz water
- 1 clove garlic smashed
- 1 bay leaf
- ⅔ tablespoon salt
- 1 teaspoon Mexican oregano
- 1 teaspoon peppercorns
Instructions
Add the vinegar, water, honey, garlic, bay leaf, salt, Mexican oregano, and salt to a pot. Bring the brine mixture to a quick boil.
Slice jalapeño peppers into rings and discard the stems. Stuff the jalapeño slices into a quart sized jar (Ball jar or Mason jar).
Give brine quick stir, then remove the brine from heat. Cool slightly.
Pour the brine into the jar over the jalapeño peppers. Secure with a lid and let come to room temperature. Refrigerate until ready to use.