So easy, so spicy, so delicious. So cheap!
Makes around 1Â pint / 2 cups
INGREDIENTS:
- 15 large jalapeños, stems trimmed (discarded) and sliced
- 2 Garlic Cloves, smashed and peeled
- 1 cup distilled white vinegar
- 1 cup filtered water
- 4 tablespoons sugar
- 2 tablespoons kosher/pickling salt (sea salt works fine)
DIRECTIONS:
- In a medium sauce pan combine the garlic, water, vinegar, sugar and salt.
- Heat to a boil, stirring to dissolve the sugar and salt.
- Once at a boil; add the sliced jalapeños pressing them so they are submerged. Remove the pot off the heat and let them sit for 10-15 minutes.
- Use tongs to transfer the jalapeños to a clean jar. Ladle pickling juices over the top until it reaches the brim. Let it cool at roomt emperature before securing lid and refrigerating.
These should last as long as any open jar of jalapeños. Some clouding on the bottom is normal, but if there is any clouding on the top of the jar, throw them away.
For 20 jalapeños, increase water and vinegar to 1 ¼ cups and keep the sugar and salt the same. Should fill a quart size jar. (A quart consists of 2 pints, and each pint is 2 cups, or 16 ounces / 500mL)