Quick Pickled Jalapeños + Red Onions

quick pickled jalapeno and red onion
Speedy quick pickling is the answer to traditional pickling for those of us without cupboard space (I’m looking at you, New Yorkers!), annd, a super fast and delicious way to satisfy a briny, vinegar-y craving.

Use this technique with any veggies you like– carrots, cucumbers, radishes, or jalapenos and red onions (my favorite!) to name a few.

⚡️In a medium pot, stir together 2 cups white vinegar, 2 cups water, 5 smashed garlic cloves, 3-4 tbsp granulated sugar, and 2 tbsp salt and bring to a boil.

⚡️Add sliced veggies, stir, and remove from heat.

⚡️Let sit 8-10 minutes before eating, and allow to cool completely before storing.

⚡️Store the veggies submerged in the brine in an airtight container in the refrigerator for up to 2 months.

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