A delightful recipe for pickled jalapeño slices, perfect for adding a spicy kick to your dishes.
Wash the jalapeños thoroughly under cold water.
Ensure the jalapeños are fresh and firm for the best texture.
Slice the jalapeños into thin rings and set aside.
Use a sharp knife for clean cuts and uniform slices.
In a large pot, combine the vinegar, water, salt, and sugar. Bring to a boil, stirring until the salt and sugar dissolve.
Stir continuously to ensure the sugar and salt dissolve completely.
Add the garlic, oregano, and peppercorns to the brine and simmer for 5 minutes.
Simmering the seasonings enhances their flavor in the brine.
Pack the jalapeño slices into sterilized jars, leaving some space at the top.
Pack the slices tightly but avoid crushing them.
Pour the hot brine over the jalapeños in the jars, ensuring they are fully submerged.
Use a funnel for easier pouring and to avoid spills.
Seal the jars with lids and let them cool to room temperature before storing.
Ensure the lids are tightly sealed to maintain freshness.
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