Pickled Jalapenos

1. 1

   Bring all of the ingredients to a boil in a saucepan.

2. 2

   Simmer over low heat until the jalapenos are very soft, about 15 minutes.

3. 3

   Remove from the heat and let steep for 30 minutes.

4. 4

   Discard the bay leaves and pour the jalapenos and their liquid into a 1-quart canning jar.

5. 5

   Let cool to room temperature.

6. 6

   Refrigerate for up to 1 month.

No additional tips available.