Quick Pickled Jalapeños
These are great to have in the fridge to use as a little heat with so many things!
250ml water
2 garlic cloves, crushed
2 tbsp sugar
1 tbsp salt
8 – 12 jalapeños, thinly sliced
Combine the vinegar, water, garlic, sugar and salt in a saucepan, bring to the boil. Remove from the heat and add the peppers. Pour into a sterilized jar, making sure the peppers are covered in the brine. These will keep for up to two months in your fridge.