Easy Pickled Jalapenos
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
3/4 cup water
3/4 cup distilled white vinegar
3 tablespoons granulated sugar
1 tablespoon kosher salt
1 clove garlic, crushed
1/4 teaspoon oregano
1/2 teaspoon crushed red pepper flakes
10 jalapeno peppers, sliced
Instructions:
Makes 4 (4-ounce) jars.
Combine all ingredients, except jalapeno slices, in a medium saucepan. Bring mixture to a boil. Remove from heat. Let mixture cool for 10 minutes.
Divide jalapeno slices equally between jars. Pour vinegar mixture evenly over each jar, cover tightly and refrigerate.
Pickled jalapenos will be ready to use after one week. Store in the refrigerator.
From thecomfortofcooking.com