A COVID-19 Lockdown post

Pickled Jalapenos

1 cup vinegar

½ cup olive oil

1 tbsp. sugar

1 tbsp. salt

¼ kg. Jalapenos

Mix together the vinegar, olive oil, sugar and salt.

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Slice the jalapenos into rounds.  Add this to the vinegar mixture, to cover the jalapenos completely. 

Transfer all of it to a bottle or covered bowl and keep at room temperature for two days.

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Thereafter refrigerate and use when required, in garnish, sandwiches, salads, hummus, etc.