Quick-Pickled Jalapeños

condiment/spread hot pepper jalapeño mexican pickle snack spicy

Chris Morocco

1 1/2 cups Servings

Source

Ingredients

1 cup apple cider vinegar

2 tablespoons sugar

A pinch of kosher salt

8 jalapeños (about 1/2 pounds), with seeds, thinly sliced

Method

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.