Name: Pickled Jalapeños
Total time: 40 min
Ingredients: 4 jalapeño chiles , sliced thin; 1 cup distilled white vinegar; 1/3 cup sugar; 1/4 teaspoon salt

Why This Recipe Works

What jarred pickled jalapeños offer in convenience, they lack in fresh flavor. For this version, we wanted a simple recipe that we could make in less than 30 minutes that would also offer fresh flavor and subtle heat. Distilled white vinegar offered the best tang without overshadowing the chiles. We brought the vinegar, sugar, and salt to a boil over medium heat until the sugar dissolved before pouring the mixture over the prepped chiles and letting them sit for 30 minutes until it cooled. Another plus: they can be refrigerated for up to a week.

Before You Begin

If you prefer less-spicy jalapeños, halve them lengthwise and remove the seeds before slicing them.

Instructions

Place jalapeños in small jar or bowl. Bring vinegar, sugar, and salt to simmer in small saucepan over medium-high heat, stirring occasionally, until sugar dissolves. Pour vinegar mixture over jalapeños. Cover loosely and let cool completely, about 30 minutes. Use immediately or cover and refrigerate for up to 1 week.