Pickled Jalapeños 

We have picked approximately 2 million jalapeños from our garden this year so I love trying different ways of preserving them. This recipe only takes about 25 minutes for a jar that can last for weeks. 

Begin with about 15 large jalapeños sliced with the stems cut off. 

Combine 1 cup distilled white vinegar, 1 cup water, 2 garlic cloves (slightly smashed), 4 tablespoons of sugar, and 2 tablespoons of salt. Bring to a boil and add in your jalapeños.

Remove promptly from heat and press all of your slices down into the mixture. You will begin to see the jalapeños turn color. 

After 15 minutes transfer the jalapeños to a jar using tongs and pour the remaining liquid over the top. Let cool completely before putting the lid on. So good!!💃🏻

Adapted from: Simply Scratch

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