I consider myself a pickle connoisseur, and I dare say that these pickled jalapeños are the best. These pickled jalapeños are fresh and lightly crisp, with the perfect level of heat. They’re so much better than their store-bought counterparts, which have been sitting on the shelf for who knows how long.
To make this recipe, you’ll need fresh jalapeños, vinegar, water, an optional garlic clove, and salt. That’s it—the rest of the magic is due to the method.
These pickles will taste fully pickled after a four-hour rest in the refrigerator, so make them earlier in the day or the night before you need them. They retain their lovely flavor for about one month in the refrigerator.
These pickled jalapeños offer the perfect spicy pop to my meals! I hope you love them as much as I do.
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You have to try this low-carb, one-pan wonder! 
