Easy Pickled Jalapeños

Pickled jalapeños are the perfect complement to all our favorites - chili, nachos, soups - anything that can use a little heat! And when I get to the end of summer, I have a bumper crop of jalapeños just waiting to be pickled for the fall. I love this easy recipe for making these peppers so they're ready to grab from the fridge any time. No canning accessories or specialty ingredients needed!

Pickled jalapeños right out of the garden - there's nothing like it to bring the heat to your favorite dishes!

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When making these, there are a few steps I recommend to avoid 'pepper burns' and keep the air clear of the strong odors:

• Always wear gloves when handling the jalapeños, including when you're washing and cutting them.

• Turn your oven fan on as soon as you start cutting the peppers; keep it running until all the jars are filled and sealed. Open a kitchen window to also help with ventilation.

• Even better - if your grill has a burner, make the brine and steep the peppers on the burner outside.

These pickled jalapeños are so tasty for all your comfort food favorites - chili, nachos, and anything that needs extra heat.

These peppers will last at least a few months in the fridge - but my guess is that they'll be gone much sooner than that!

Easy Pickled Jalapeños

Ingredients (makes one large jar)

• 8 - 10 ripe jalapeños

• 1 c white vinegar

• 1 c water

• 2 garlic cloves, slightly smashed

• 2 TBL sugar (can use less if preferred)

• 1 TBL salt

• 1 TBL whole mustard seeds

• 1 TBL peppercorns

• 1 bay leaf
  

Mix it Up

Prepare the nacho ingredients

1. Wash your jar thoroughly; once washed, add boiling water to sterilize.

2. Wearing gloves, wash and then slice the jalapeños in 1/8 - 1/4 inch pieces; no need to remove the seeds. Set aside.

3. In a medium saucepan, add the vinegar, water, sugar, salt and garlic and bring to a rapid boil.

4. Once it's boiling, add the jalapeño slices and then turn off the heat. Let the peppers cook for 8 minutes.

5. While the jalapeños are steeping, pour out the water from your jar. Add the mustard seeds, peppercorns and bay leaf.

6. Using tongs, add the peppers to the jar; include the garlic cloves, too. Pack the jalapeños down in the jar as needed.

7. Using a ladle, slowly add the brine to the jar, filling it nearly to the top. Place the lid tightly on the jar. Let it cool to just above room temp before placing in the fridge.

Wait 24 - 48 hours before serving the jalapeños to allow all of the flavors to blend.

Serve with your favorite chilis, nachos, Mexican food, and everything that needs some extra spice!

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