½ C. White Vinegar

½ C. Water

1 tsp. Salt

1 clove Garlic, sliced

 

Combine all ingredients in saucepan over high heat.  Bring to a boil, then remove from heat and allow to cool.  Jalapenos may be served when cool, or transfer, along with cooking liquid, to an airtight container and store in the refrigerator for up to a week.

 

From Chevy’s Tex Mex Cookbook

 

 

Yield:

Calories:

Fat:

Fiber: