2 1/2 cups vinegar
2 1/2 cups water
4 tbsp pickling salt
Spices (peppercorns, garlic) optional
Jalapeños, sliced
2 1/2 cups water
4 tbsp pickling salt
Spices (peppercorns, garlic) optional
Jalapeños, sliced
Slice jalapeños and place into jars. Bring vinegar, water and salt to a boil. Pour brine over jalapeños and let cool to room temperature. Refrigerate for about 3 days. Enjoy!
