Quick-Pickled Jalapeños Recipe

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Ingredients

1 cup apple cider vinegar
8 jalapeños (about 1/2 pounds), with seeds, thinly sliced

Recipe Preparation

Whisk vinegar, sugar, and salt in a medium bowl until sugar is dissolved. Add jalapeños; toss to coat. Let stand at room temperature, tossing occasionally, for at least 30 minutes and up to 2 hours. DO AHEAD: Pickled jalapeños can be made 1 day ahead. Cover and chill.

Nutritional Content

8 servings, 1 serving contains: Calories (kcal) 20 Fat (g) 0 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 4 Dietary Fiber (g) 0 Total Sugars (g) 3 Protein (g) 1 Sodium (mg) 210Reviews Section