Jalapeño-Pickled Peppers

Serves: 5

Estell Schumm

1 January 1970

Based on User reviews:

58

Spice

54

Sweetness

40

Sourness

40

mins

Prep time (avg)

3.8

Difficulty

Ingredients:

1 cup

Sugar

3 tbsps

Kosher Salt

Directions:

1

Whisk vinegar, sugar, salt, and 1 1/2 cups water in a large glass jar until sugar dissolves

2

Prick Hungarian wax peppers and Italian frying peppers all over with a cake tester or the point of a sharp paring knife (this helps the brine penetrate the chiles faster)

3

Add both peppers and jalapeños to jar and chill at least 12 hours before using

4

Whisk vinegar, sugar, salt, and 1 1/2 cups water in a large glass jar until sugar dissolves

5

Prick Hungarian wax peppers and Italian frying peppers all over with a cake tester or the point of a sharp paring knife (this helps the brine penetrate the chiles faster)

6

Add both peppers and jalapeños to jar and chill at least 12 hours before using

7

Do Ahead Chiles can be pickled 2 weeks ahead

8

Keep chilled

9

Chiles can be pickled 2 weeks ahead

10

Keep chilled