Pop ‘Em Pickled Jalapeños
photo credit:dontrey britt-Hart
Instructions:
15 jalapeños
6 whole garlic cloves, peeled and lightly smashed
2 cups white distilled vinegar
2 cups water
2/3 cup cane sugar
2 tablespoons sea salt
1. Thinly slice the jalapeños and divide them into two (16-ounce) lidded jars. Place three lightly smashed garlic cloves in each jar.
2. Simmer the vinegar, water, sugar, and salt in a small saucepan over low heat until the sugar is dissolved, about 5 minutes, stirring occasionally.
3. Pour the brine over the jalapeños and cool to room temperature.
4. Cover and chill for at least an hour before enjoying, though chilling overnight is ideal.
5. Pop ‘em one crunchy slice at a time.
*Makes two 16-ounce jars.
My Two Cents:
- Mason jars make perfect containers for pickling and even lovelier gifts wrapped with a bow.
- Crunchy, slightly sweet, and spicy, they’re perfect for adding a little kick to rice bowls, huevos rancheros, summer sandwiches, and salads (really anywhere you want to introduce some crave-worthy heat).
- Your pickled jalapeños can be stored in the refrigerator for up to 2 weeks.
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