Mexican Pickled Jalapenos

Ingredients and Weight:

• 12 fresh jalapeno peppers (approx. 4 ounces)
• 1 cup white vinegar
• 1/2 cup water
• 1/4 cup sugar
• 1 tablespoon kosher salt
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 bay leaf

Preparation Time:

15 minutes

Cooking Time:

10 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Remove the stems and seeds from the jalapenos and slice them into thin rounds.
2. Combine the vinegar, water, sugar, salt, oregano, thyme, and bay leaf in a small saucepan. Bring to a boil over medium heat, stirring occasionally to dissolve the sugar and salt.
3. Pour the hot liquid over the jalapeno slices in a heatproof jar or bowl. Cover and let cool to room temperature.
4. Refrigerate for at least 4 hours before serving, or up to 2 weeks for best flavor.

Nutritional Information:

Per 1/4 cup serving:

• Calories: 25
• Fat: 0g
• Carbohydrates: 6g
• Protein: 0g
• Sodium: 270mg
• Sugar: 5g

Dish Characteristics:

• Tangy and slightly spicy
• Crunchy and refreshing
• Excellent as a condiment or appetizer

User Comments:

• "These pickled jalapenos are the perfect addition to tacos, burritos, or any Mexican dish. They add a nice kick of heat without being overpowering."
• "I love the tangy flavor of these pickles. They're so refreshing and addictive."
• "These are the best pickled jalapenos I've ever had. They're so easy to make and they taste amazing."

Special Precautions and Tips:

• Wear gloves when handling jalapenos to avoid getting the juices on your skin.
• If desired, you can adjust the heat level of the pickles by removing the seeds from the jalapenos before slicing.
• Be sure to sterilize the jar or bowl before filling it with the pickled jalapenos to prevent spoilage.