Spice It Up
Skip the jarred jalapeño rings at your next backyard barbecue and make this super easy quick-pickled version. Trust me, they’re far superior to their store bought counterpart.
- 2 cups jalapeños, very thinly sliced in rings
- 2 cup rice vinegar
- 1 cup sugar
- 1/2 cup water
- 1 tablespoon kosher salt
Place the jalapeños in a heat proof container, such as a mason jar.
Place all the other ingredients in a small pot and boil until the sugar and salt dissolve. Pour immediately over the jalapeños.
Allow the mix to come down to room temperature, cover and refrigerate. Once the jalapeños cool, they’re ready to eat!