- Difficulty: Simple
- Makes: 2 cups
- Nutritional Facts Per Serving: Serving Size: Half the recipe
Calories: 69
Total Fat: 0 g
Saturated Fat: 0 g
Carbs: 12 g
Dietary Fiber: 2 g
Sugar: 7 g
Protein: 1 g
Cholesterol: 0 mg
Sodium: 506 mg - Total Time: 1 hr 35 min (includes time for cooling and quick pickling)
- Hands-on Time: 5 min
Ingredients
- 3 fresh jalapeos, cut into rounds
- 1 large red onion, sliced into thin half-moons
- 1 cup apple cider vinegar
- 1 teaspoon granulated sugar
- 1 teaspoon coarse kosher salt
Instructions
- Pack the sliced jalapeos and onion into a 16-ounce wide-mouth glass jaryour canvas for bold flavor awaits!
- In a small saucepan, whisk together the vinegar, sugar, salt, and 1 cup water. Heat over medium, stirring until the sugar and salt dissolve and it bubbles to life.
- Pour the steaming brine over the veggies, seal the jar, and let it cool on the counter. Feel the excitement build as the magic of pickling begins.
- Chill in the fridge for at least an hourthe longer, the better for that perfect zing. These gems last about 3 days refrigerated.
- Top your pulled pork sandwiches or any dish craving a spicy, tangy punch. Dive in and elevate your meals with this effortless crunch!
