Pickled Jalapenos
This is a great little condiment to have on hand for your next taco night… Quick and easy to make, and just spicy enough!
  • 14 large (or about 20 small) jalapenos
  • 2 cloves garlic, peeled and crushed slightly
  • 1 cup apple cider vinegar
  • 1 cup water
  • ¼ cup sugar
  • 2 Tbs. salt
  1. Slice the peppers into ¼ inch thick rounds. Use rubber gloves for safety—you don’t want to accidentally touch your eye after slicing jalapenos: ouch!
  2. Combine the garlic, vinegar, water, sugar, and salt in a medium saucepan. Bring to a boil, and stir until the sugar and salt are dissolved.
  3. Add the peppers and remove from heat. Use a plate or smaller lid to press the jalapenos into the liquid, so as many as possible are submerged. Cool to room temperature, then store peppers and liquid in a jar in the refrigerator.
  4. This recipe makes about a quart, and they keep for weeks and weeks in the fridge!
Recipe by Wolff's Apple House at https://wolffsapplehouse.com/pickled-red-onions-jalapenos/