Pickling Jalapenos - En Fuego

Pickled Jalapenos

Prep time:  10 mins | Cook time:  8 mins | Total time:  18 mins | Serves: 2 cups | Serving size: ¼ cup (8 servings)

Ingredients

·         10 jalapeno peppers

·         ¾ cup distilled vinegar

·         ¾ cup filtered water

·         1 tbsp. kosher salt

·         1 tbsp. sugar

·         1 clove garlic, smashed

  

Instructions

1.     Thinly cut jalapenos, make sure they are about all the same size slices. Rinse under cold water; set aside.

2.     In a large pot, add vinegar, water, salt, sugar and garlic. Bring to a boil. Turn off and add the jalapenos. Push the jalapenos down so they are all submerged. let it sit for 15 minutes.

3.     Scoop the jalapenos out and place in an 8 oz sterilized jar. Spoon over the juice from the pan until filled to the top of the jar. Cover and let it sit on the counter until it reaches room temperature. Place in the refrigerator.

4.     Note: To make less hot in flavor, add up to 3 tablespoons of sugar.

5.   Note: If you forget to rinse them under, like I did, you may have to cook them twice and add more sugar. LOVE spicy food, but the first time I cooked these they were unedible. 

I put these bad boys in/on everything... literally everything!

ENJOY