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  • Writer's pictureKomal Soni

Pickled Jalapeños

Updated: Jan 13


  • 250 grams Jalapeños chili, round sliced

  • 1 cup white vinegar


  • Combine sliced jalapeños and vinegar in a jar.

  • Leave for 1-2 nights.

  • Refrigerate it once the color is changed slightly.


  • Make sure vinegar is slightly above the jalapeños when in the jar.

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