Pickled Jalapeños
Ingredients
10-15 jalapeños, thinly sliced into rounds
1 clove of garlic per jar, smashed
1 cup water
1 cup distilled white vinegar
1/4-1/2 cup organic raw cane sugar
2 tbsp. kosher salt
Method
Prepare your jars by placing them in a shallow dish with warm-hot water from your faucet. This step is important, because if the jars are cold, they can easily crack when you pour in the boiling hot pickling liquid.
In a saucepan, add water, vinegar, sugar & salt. Stir to combine and bring to a rapid boil.
Place an absorbent towel on your work surface (this is to soak up the pickling liquid that spills. It can get a little messy!). When your pickling liquid is almost boiling, remove the jars from their warm bath and place them on the towel. Fill the jars with jalapeño slices and garlic cloves.
Once the pickling liquid is boiling, remove from heat and pour into jars, leaving 1/2 inch gap at the top. Allow them to cool off a bit before closing the lid and storing in the refrigerator. Enjoy as a garnish on my enchilada casserole, or in a Kat salad.
