Adapted from a David Lebovitz recipe, which I’ve written about previously, this pickle recipe is the only one I use. It comes together in no time and produces great results every time.
- 1/2 cup water
- 1/2 cup vinegar, such as distilled white, rice, white balsamic, or apple cider
- 1 teaspoon sugar
- 1 teaspoon salt
- 3–4 jalapeños, sliced thinly
- Combine the water, vinegar, sugar, and salt in a small saucepan. Bring to a simmer and stir to ensure the sugar and salt are dissolved.
- Place the jalapeños into a glass jar, such as a 2-cup Mason jar. Pour the hot pickle brine over top. Use a spoon to push the peppers down to ensure they are submerged. Let cool completely; then cover and stash in the fridge for many months.
- Category: Pickle
- Method: Stovetop
- Cuisine: American, Mexican
Keywords: quick, pickled, jalapenos