Quick Pickled Jalapenos
Ingredients
2 cups jalapenos, very thinly sliced in rings
2 garlic cloves, peeled
1 shallot, quartered
1 lemon slice
3 sprigs fresh thyme
2 cups rice vinegar
1 tablespoon kosher salt
1 cup sugar
Directions
Place the jalapeno slices, garlic cloves, shallot, lemon and thyme in a heat proof container, such as a mason jar.
Place all the other ingredients in a small pot and boil until the sugar and salt dissolve. Pour immediately over the jalapenos.
Allow the mix to come down to room temperature, cover and refrigerate. Once the jalapeños cool, they’re ready to eat!
Bread & Butter Pickles