Pickled Jalapenos

1. 1

   Prepare glass jars for storing the pickles. Tightly pack as many jalapenos as you can into each of the jars.

2. 2

   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!

3. 3

   These keep in the fridge indefinitely, in my experience, but DHEC might want me to say something like 3 months. Your call.

4. 4

   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.

* Per serving · 4 servings · Values may vary.

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