Pickled Jalapeño Peppers

I hate wasting food.  Sometimes I'll eat leftovers for lunch for several days in a row to avoid throwing them away.  I used to be so much worse about it.  I'd neatly pack up the leftovers from dinner in containers and then push that tupperware to the back of the fridge and forget about it until it was too late.  Then, I would not only not want to eat it, I wouldn't even want to open the thing.

C'mon.  You know you've been there.  I think we've all had a perfectly good tupperware container make an untimely trip into the garbage can with way-too-old food still hanging out inside it.

What does that have to do with Pickled Jalapeños, you might ask?  Well, our garden has been pumping out fresh jalapeños like no one's business.  (Check out this summer's harvest here.)  I had so many, they were actually starting to go bad after I cut them off the plant. No bueno.

I made Baked Jalapeño Poppers a few times and these Strawberry, Jalapeno and Key Lime Popsicles, and I gave a bunch away to family and my husband's co-workers, but I knew I had to come up with something else or those perfectly spicy little peppers were going to have to hit the trash.  I seriously don't want to throw away what I grow, because then, what's the point of growing it in the first place?

Then it hit me.  Pickle them.

I thought the process would be way more complicated, but boy, was I ever wrong!  It couldn't have been easier!  My husband adores pickled jalapeños, so I'll be making these again for sure.

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  • about 25 jalapeño peppers
  • 4 cloves garlic, crushed
  • 2 cups water
  • 2 cups white vinegar
  • ½ cup sugar
  • ¼ cup kosher salt

  1. Cut off the stems and slice jalapeños into thin rings.  Place water, vinegar and garlic into a saucepan over high heat.  Add the sugar and salt and stir until the sugar and salt is dissolved.  Bring to a boil.  
  2. Remove the pan from the heat and place the jalapeños into the liquid.  Let sit for 10-15 minutes. 
  3. Remove the jalapeños from the liquid and place into a clean jar.  Pour the pickling liquid over the jarred jalapeños until they are completely covered. 
  4. Let the jar sit unopened on the counter until the contents are room temperature.  Lid and store in the fridge.  For best flavor, let sit for 2 weeks and then start munching! 

      • This is not a canning recipe.  These are refrigerator pickled jalapeños and can be stored in the refrigerator for as long as you would store an opened jar of store bought jalapeños.
      • In the above photos I used a combination of jalapeño peppers and hungarian wax peppers.  Next time I want to try banana peppers!
      • Source: Simply Scratch

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