Pickled Jalapenos

Quick 4-Ingredient Pickled Jalapenos (Ready in Under 10 Minutes!)

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  1. In a saucepan combine the water, vinegar, honey and salt. 
  2. Bring to a boil over high heat. 
  3. In a jar pack the jalapeno and garlic. 
  4. Pour the hot vinegar mixture over the jalapeno. 
  5. Put the lid on and leave to cool.
  6. Refrigerate for at least 5 days before eating.  
  7. Store in the fridge for up to 2 months.

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