Pickled Jalapeños

Ingredients

• Jalapeños (I use about 4-6, the amount doesn’t really matter, you will just need to make sure there is enough of the liquid to cover them in the jar)
• 1 Cup Water
• 1 Cup Vinegar
• 2 Cloves of Garlic
• 1 TBS Sugar (PLEASE read the note about this below!)
• 1 TBS Salt

Instructions

• Cut up jalapeños how you prefer.
• Place them into a container with the garlic.
• Bring the Water, Vinegar, Salt, and Sugar to a simmer. Stirring to make sure the Salt and Sugar get dissolved.
• Pour over the jalapeños to make sure they are covered.
• Let cool to room temp and then keep in the refrigerator.

Note: These have not been processed, so these are NOT shelf stable. Keep them in your refrigerator!

Tips

Now there are so many things you can do to change the spice level of the jalapeños. If you want a very mild spice then cut out the ribs and seeds. If you just want to take the spice down just a notch then add more sugar, I wouldn’t go over 3 TBL of sugar. So you can play with the way you slice the jalapeños and how much sugar you add until you get the perfect combination that suits your taste! Also, if you add the vinegar mixture while it’s hot, you jalapeños will be ready after only a couple of hours, but will have a soft texture. If you pour the mixture in when it is cooled a bit your jalapeños will stay crunchy, but you will want them to set for a day or so before you start eating them!

This recipe is so easy to downsize or even make more. I have one little jalapeño plant, so sometimes I get 5-7 at a time, and other weeks I only get one or two, so I just pick the size container that fits best and then scale the recipe to fit.

One of my favorite ways to eat these lately has been to mix them into some cream cheese to smear on top of a cheese bagel, it’s soooo good! Also…tacos.