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Pickled Jalapeños and Shallots

Hana Itzhaki
Flavor bombs that are always good to have in the fridge to add a kick to any savory dish.
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Course Condiment

Equipment

  • measuring cups
  • sauce pot
  • jars
  • knife
  • cutting board

Ingredients
  

Pickled Jalapeños

  • 1 c. white wine vinegar
  • 1/2 c. water
  • 2 T. sugar
  • 11/2 t. salt
  • 6 small jalapeños sliced into circles

Pickled Shallots

  • 1 cup apple cider vinegar
  • ½ cup water
  • 2 tablespoons sugar
  • 1½ teaspoons salt

Instructions
 

Pickled Jalapeños

  • Add vinegar, water, sugar and salt to a saucepan over medium heat. Stir to dissolve sugar and salt. Bring to a boil.
  • Add jalapeños and stir one minute.
  • Turn off the heat and allow to cool until room temperature.
  • Store in an airtight container, refrigerated.

Pickled Shallots

  • Add vinegar, water, sugar and salt to a saucepan over medium heat. Stir to dissolve sugar and salt. Bring to a boil.
  • Add shallots and stir one minute.
  • Turn off the heat and allow to cool until room temperature.
  • 4. Store in an airtight container, refrigerated.
Keyword jalapeños, onions, pickle, quick pickle, summer recipe, vegetarian