Pickled jalapenos is very easy to make and surprisingly a lot tastier than the store bought ones. They taste fresh and you can adjust the sweetness which is nice. You can also pickle other peppers at the same time. Begin by cutting up the peppers in slices. I recommend using gloves to prevent any pepper juices getting into places you don’t want it. For the pickling juice, you will need some 1/2 cup of vinegar. I used apple cider vinegar because it was in my cupboard and I’m fond of the taste. To the vinegar, I added some honey. I started with about 2 tbsp and then tasted the vinegar before adding more. In a small sauce pot, add the vinegar and honey and heat up. Stir until the honey is dissolved. Coarsely chop up 2 cloves garlic. In a mason jar, add the peppers and garlic. Add the hot vinegar to the jar.
Let the peppers marinate! It is best to leave them overnight in the fridge but it can be eaten after 2 hours. Enjoy!!
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