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Ingredient
Pickled Jalapeños +
Introduce
Chef :
Maggie Conlon MartinPickled Jalapeños +
My brother-in-law, André, enjoys gardening and grows loads of beautiful jalapeños especially for me. I love them and use in a lot of my recipes. They're quick and easy to pickle for the fridge. I strongly recommend wearing latex gloves when handling the jalapeños. We had a couple of leftover mini bells sweet peppers from André's garden that I also used because I liked the red/green contrast. Then he brought in a mess of beautiful banana peppers, and I thought what the heck....in they went. They're delicious!
Ingredient
Cooking time :
15 minutes
1 pound
jalapeños, thinly sliced
1 cup
white vinegar
1 cup
water
1/4 cup
sugar
2 T.
kosher salt
Cooking instructions
* Step 1
Place all ingredients EXCEPT PEPPERS into saucepan and bring to a full boil. Stir in sliced peppers and remove pan from heat. Let sit for 20 minutes, stirring occasionally.
* Step 2
Spoon/pour into glass lidded jar. Store in refrigerator.
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