Bobby Flay’s Pickled Jalapeños, Slightly Tweaked
2 cups white wine vinegar1 cup red wine vinegar
1/4 cup sugar
1 Tbsp kosher salt
2 Tbsp pickling spices
10 jalapeño peppers
Notes:
Directions
Combine all ingredients except jalapeños in a small saucepan and boil until salt and sugar are dissolved.
Place peppers in a glass jar and pour in hot brine. Seal and refrigerate for at least 24 hours.
Place peppers in a glass jar and pour in hot brine. Seal and refrigerate for at least 24 hours.
Will keep in refrigerator for at least 3 weeks.
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