Pickled Jalapenos

🧂 Ingredients

• ½ cup water
• 1½ cups white vinegar
• 2 tablespoons honey
• 1 tablespoon kosher salt
• 2 cups sliced jalapenos
• ¼ teaspoon mustard seeds

Instructions

• 1 Add the water, vinegar, honey, and salt to a medium saucepan set over medium to
  medium-high heat. Bring the mixture to a simmer and cook until the salt has
  dissolved, stirring to speed up the dissolving. ½
• 2 Remove the pan from the heat and add the jalapenos and mustard seeds. Let sit
  for 15 minutes.
• 3 Transfer the jalapenos to a jar (a tongs works great for this) and pour just
  enough pickling liquid to fully cover the jalapenos. Cover with a tight-fitting
  lid and store in the fridge for up to 2 months.

Nutrition Info