Simple Quick Pickled Jalapeños, without all the canning fuss. Keep them in the fridge for up to 1 month and enjoy on any dish you need a little kick!
In a large bowl combine the rice vinegar, sugar and salt until dissolved. Add the jalapeños and stir to combine. Transfer the jalapeños into a 500 mL jar and pour over the liquid to cover.
Refrigerate for at least 1 day before enjoying. Will last in the fridge for up to 1 month.
*rinse out some of the seeds to make these less spicy