Quick-Pickled Jalapenos Recipe

Directions

1. 1
   Slice the jalapenos and place in a clean jar with a tight-fitting lid.
2. 2
   In a small saucepan, combine the vinegar, water, sugar, salt, and peppercorns.
3. 3
   Bring to the boil over medium heat, making sure the sugar and salt are dissolved.
4. 4
   Pour the pickle brine over the jalapenos in the jar.
5. 5
   Leave at room temperature until cooled, about 1 hour.
6. 6
   Cover tightly and refrigerate.