Quick Pickled Jalapeños

Ingredients

• 5 jalapeños 1 cup thinly sliced
• ½ cup white vinegar
• ½ cup water
• 1 teaspoon kosher salt Taste salt and adjust if needed
• 1 tablespoon sugar optional

Steps

1. Wash and dry the jalapenos. Slice thin and place in a glass jar.
2. Add the brine ingredients to a small saucepan and cook just until the sugar dissolves.
3. Pour the vinegar water over the sliced jalapenos.
4. Cool to room temperature. Then close and refrigerate the jar for atleast 30 minutes before serving.
5. Keep refrigerated in an airtight glass jar for 2 to 3 weeks.