Easy, inexpensive, spicy, hot jalapeno peppers, pickled in vinegar and seasonings.
Thinly slice the jalapenos and make sure they are about all the same size slices. Put them into a colander and rinse under cold water; set aside.
In a large pot, add vinegar, water, salt, sugar and garlic. Bring to a boil. Turn off the heat and add the jalapenos. Push the jalapenos down so they are all submerged. Let it sit for 15 minutes.
Scoop the jalapenos out of the liquid and place in an 8 ounce sterilized canning jar. Spoon the juice from the pan over the peppers 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.
Note: To make these less spicy, add up to triple the listed amount of sugar.
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I made a jar of these for my daughter — she absolutely loves them. Now going to make them for my niece’s husband who I know will really appreciate them. So so easy to make.
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San Pasqual's Kitchen on 7.23.2014
This is a very timely post! Most of my friends have jalapenos coming out of their ears. These are a must on my hamburger!
Kay Little on 7.23.2014
These look so good. I haven’t made these for so long….thanks for sharing!