Pickled Jalapeño Peppers

I always buy more jalapeño peppers than I need when they are in season simply so I can pickle them. Perfect for adding spice to salads, homemade salsa, tacos, or quesadilla. The pickling liquid also works as a flavored vinegar in salad dressings or marinades for meats and vegetables. Happy cooking!

Preparation time: 1 hour

Cook time: 10 minutes

2 cups jalapeño peppers (220 g)

2 cloves of garlic (15 g)

Pickling liquid

½ cup plain white vinegar

1 cup rice vinegar

¾ cup granulated sugar

1 tbsp salt

¾ cup water

• Slice the jalapeño peppers thinly, put the slices onto a tray, and place them into the freezer to let them freeze while you prepare the pickling liquid. This will allow the jalapeño peppers to retain their green color once pickled.

• Peel the garlic, slice the cloves in half, and remove the germ from the center of the clove.

• In a small saucepot add the vinegar, water, sugar, and salt and bring it to a boil.

• Turn off the pickling liquid, add the garlic, and allow to cool.

• Add the frozen jalapeño slices to a glass jar or sealable container and cover with the pickling liquid.

• This will keep in the refrigerator for several months.

©chefalisonbiebs