Refrigerator Pickled Jalapenos

 I needed something to do with all the jalapenos I had bursting out of the garden!

So I thought Why not pickle some?  No canning necessary!

Ingredients

20-30 Jalapeño Peppers Sliced
2 cups white vinegar
2 cups water
4 cloves garlic smashed
4 tablespoons sugar
2 tablespoons kosher salt

Instructions

1. In a medium saucepan combine water, vinegar, garlic, salt and sugar. Bring to a boil whisking until sugar and salt are dissolved. 
2. Remove from heat, let cool 15 minutes.
3. Slice jalapenos and add them to the jars ( I use 3-4 pint jars)
4. Add the pickling juices to the jars, make sure you get some garlic cloves into each jar. 
5. Let cool to room temperature then add lid and place in fridge.

Try and wait a couple of days before digging in. A week should give you great flavor.

They will keep fine in the refrigerator for about 6 months that is if they last that long. Add them to Tacos nachos, hot dogs, chili, burgers. I mean the list is endless really. Eat them right out of the jar. You definitely need to give these a try, you will be surprised at just how easy they really are to make.

This is a great recipe!  Definitely a keeper at our house!