Pickled Jalapenos

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.

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.

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

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