Ingredients
Scale
- 3 cups jalapenos, sliced into ⅛-inch thick rings
- 1 tablespoon kosher salt
- 1 cup water
- 1 cup white vinegar
- 1 tablespoon brown sugar
- 1 bay leaf
- 1 clove garlic
- ½ teaspoon Mexican oregano
- ½ teaspoon dried thyme
Instructions
- Prepare the brine. In a medium pot combine the water, vinegar, sugar, and salt, bringing the liquid to a gentle boil. Stir to dissolve the salt and sugar, then remove from the heat. Allow the brine to cool slightly.
- Add ingredients to a glass jar. Transfer the jalapenos, bay leaf, garlic, oregano, and thyme to a 1-quart mason jar or similar container. Pour the hot brine over the top and let the jar cool at room temperature until it can be handled. Cover with a secure lid and rest in the refrigerator for at least 8 hours. These pickled jalapenos will stay good for up to 3-4 weeks, unless you eat them all first.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Sauces & Salsas
- Method: Pickling
- Cuisine: American BBQ, American Southwest
- Diet: Gluten-Free, Vegan
Nutrition
- Serving Size: 1/4 cup
- Calories: 14
- Sugar: 1.7 g
- Sodium: 312.1 mg
- Fat: 0.1 g
- Carbohydrates: 2.4 g
- Protein: 0.2 g
- Cholesterol: 0 mg
