Quick Pickled Pink Peppercorn Jalapeños
Prep time: 
Cook time: 
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Ingredients
  • ¾ cup water
  • ¾ cup white vinegar
  • 1 tablespoon pink peppercorns*
  • 2 tablespoons white sugar
  • 2 cloves garlic, smashed
  • 1 tablespoon kosher salt
  • 5-6 jalapeños, thinly sliced
Instructions
  1. In a small saucepan, combine all ingredients but the jalapeños. Bring to a boil. Once mixture is boiling, add jalapeño slices, stirring to combine. Remove from heat and let sit for 10 minutes.
  2. Using a slotted spoon, move jalapeño slices into mason jar. Add enough pickling liquid to fill up the jar. Use as desired and keep refrigerated for 1-2 months.
Notes
*Black peppercorns can also be substituted for pink peppercorns if desired.
Recipe by Wright Family Table at https://www.wrightfamilytable.com/quick-pickled-pink-peppercorn-jalapenos/