Description
Easy and delicious, perfect for the end-of-summer haul. Put them on everything!
Ingredients
- 25 whole Jalapeno Peppers, Sliced
- 1-½ cup White Vinegar
- 3 cups Water
- 3 Tablespoons Sugar
- 4 Tablespoons Salt
Preparation
Prepare glass jars for storing the pickles. Tightly pack as many jalapenos as you can into each of the jars.
Meanwhile, bring vinegar, water, sugar, and salt to a boil in a large pot. Let boil for 2–3 minutes to dissolve the salt and sugar, then pour the hot liquid into the jars with the peppers. Let sit for 1 hour to cool, then cover the jars with lids and place in the fridge. Eat on everything!
These keep in the fridge indefinitely, in my experience, but DHEC might want me to say something like 3 months. Your call.
Note: You may have extra pickling liquid depending on how large or small your peppers are. If you like a less spicy end result, take the seeds and ribs out of the peppers before slicing.
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