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Condiment | Side
2 cups
10 minutes
5 minutes
Crisp, tangy, and fiery — these quick-pickled jalapeños with Ghost Pepper Sea Salt bring bold heat to any dish. The perfect topping for tacos, nachos, or burgers.
2 cups jalapeños, sliced
1 cup white vinegar
1 cup water
2 tbsp sugar
1 tbsp kosher salt
½ tsp Ghost Pepper Sea Salt
2 garlic cloves
In a saucepan, boil vinegar, water, sugar, kosher salt, garlic, and Ghost Pepper Sea Salt.
Add sliced jalapeños and simmer for 2 minutes.
Transfer to a jar, cool, and refrigerate for 24 hours before serving.
Serving Suggestion: On burgers, tacos, or nachos.
Pairing: Light Mexican lager or margarita.
