Jalapeños: Quick-Pickled
by Lishka DeVoss

Pickle at least 8 hours in advance; can be refrigerated in a covered container for up to 1 month.

INGREDIENTS (together in a clean glass jar with a tight-fitting lid)

3 or 4 large jalapeños, sliced into 1/8- to 1/4-inch thick rounds
1/2 cup white vinegar, plus more as needed
1/2 cup water
1 to 3 tsp fine sea salt or table salt (to taste)
1 to 3 tsp granulated sugar (optional)

PREPARATION

The liquid needs to cover the jalapeños; add more vinegar if needed. Close the lid and shake it up. Place in refrigerator.

Updated 2021-12-01

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