2-3, Red Hot Peppers
1/2 Cup, Water
1/2 Cup, White Vinegar
3 Tablespoons, Sugar
1 Teaspoon, Kosher Salt
4 Garlic Cloves
1 Teaspoon, Agave
Place a small pot on the stove over medium heat. Add the water, white vinegar, salt and sugar to the pot.
While the mixture is heating up, slice the peppers. Cut the top and ends off of the peppers then slice them into rings. You can discard some of the seeds and inside of pepper. Peel and slice the garlic cloves or just peel and leave them whole. I cut up a few of the garlic cloves and left a few whole.
Once the liquid is boiling, add the peppers, garlic and agave and remove from the heat. Stir the mixture up well and once it has cooled transfer to a mason jar or a container that has a good seal on it. Store the peppers in the fridge until ready to use.
These peppers are so delicious you may want to make a double batch of them. They go great on sandwiches or tacos.
Click here to get my Street Taco recipe which we topped with our Pickled Jalapeños: Street Tacos w/Pickled Jalapeños